Acceptability and proximate composition of two Filipino delicacies , puto seko and panganan from arrowroot ( Maranta arundinaceae , L . ) starch

  title={Acceptability and proximate composition of two Filipino delicacies , puto seko and panganan from arrowroot ( Maranta arundinaceae , L . ) starch},
  • Published 2017
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made from 100% all-purpose flour (APF) for puto seko and 100% rice flour (RF) for panganan. Twenty-five panelists were used for the sensory attributes assessment of the products using a 5-point hedonic scale for colour, aroma/flavour, texture or mouthfeel, taste and general… CONTINUE READING
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