Tables index

From

Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Nohana de Carvalho SILVA, Elynne Krysllen do Carmo BARROS, Ana Lúcia Fernandes PEREIRA, Tatiana de Oliveira Lemos, Virgínia Kelly Gonçalves ABREU

Journal of Food and Nutrition Research. 2019, 7(11), 805-809 doi:10.12691/jfnr-7-11-8
  • Table 1. Cookies formulations made with babassu mesocarp flour (BMF)
  • Table 2. Mean values and standard deviation of the sensory attributes color, appearance, texture, flavor and overall liking of cookies containing babassu mesocarp flour
  • Table 3. Proximate composition of cookies containing the babassu mesocarp flour