Utilization of coconut flour for fiber content improvement of Lucban longonisa

ABSTRACT Coconut flour (CF) substitution in Lucban longanisa resulted in a minimal fiber content improvement of the product. An optimum level of 8% substitution of the lean meat with CF was established. CF substitution resulted in changes of the sensory attributes of Lucban longanisa. The longanisa...

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Bibliographic Details

Main Author:	Bacolor, Diane Lucas
Other Authors:	Rumbaoa, Rowena Grace O.
Format:	Thesis
Language:	English
Published:	2007.
Subjects:	Coconut flour. Meat preservation.