EFFECTS OF MUSKMELON PEEL POWDER AND BAKING TEMPERATURE TO SENSITIVE QUALITY OF BISCUITS

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Hong Thi Thu Nguyen
Hung Tan Nguyen

Abstract

The study was conducted based on survey factors affecting to pie crust and filling processing including Muskmelon peel powder (1÷5%), butter (10÷50%) and the baking temperature ranging from 140 to 160oC for 40 minutes. The quality of pie (in terms of color and sensory values) was analyzed. Research results
showed that the addition of Muskmelon peel powder Muskmelon peel powder 4%, butter 50% to make good quality product. The product has a good quality could be obtained by baking temperature of 160oC for 40 minutes, a light yellow color of pie crust was found.

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How to Cite
Nguyen, H. and Nguyen, H. (2020) “EFFECTS OF MUSKMELON PEEL POWDER AND BAKING TEMPERATURE TO SENSITIVE QUALITY OF BISCUITS”, The Scientific Journal of Tra Vinh University, 1(3), pp. 104-110. Available at: http://journal.tvu.edu.vn/index.php/journal/article/view/232 (Accessed: 16April2021).
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Proceeding

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