Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04389-3
Abstract: Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical… read more here.
Keywords: oat; wheat; enriched fenugreek; oat flours ... See more keywords
Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.02.029
Abstract: The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had… read more here.
Keywords: dried japanese; freeze dried; cookies enriched; japanese quince ... See more keywords