Nawaz, A., Xiong, Z., Li, Q., Xiong, H., Liu, J., Chen, L. and Regenstein, M. (2019) Effect of Wheat Flour Replacement with Potato Powder on Dough Rheology, Physiochemical and Microstructural Properties of Instant Noodles. Journal of Food Processing and Preservation, 43, e13995.
https://doi.org/10.1111/jfpp.13995

has been cited by the following article:

• TITLE: Potato (Solanum tuberosum L.) Flour Enriched with Date Palm Fruit (Phoenix dactylifera L.) Powder and Bean Milk for Cookies Production

  AUTHORS: Mikhaïl Akhobakoh, Bertrand Zing Zing, Alban Ngatchou, Josiane Emilie Germaine Mbassi, Eileen Bogweh Nchanji

  KEYWORDS: Potato Flour, Date Palm, Cookies, Bean Milk, Physical Color, Sensory Evaluation, Food and Nutrition Security

  JOURNAL NAME: Agricultural Sciences, Vol.13 No.9, September 9, 2022

  ABSTRACT: This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p