Development of functional cookies form wheat-pumpkin seed based composite flour

To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, t...

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Veröffentlicht in:	Heliyon Jg. 10; H. 2; S. e24443
Hauptverfasser:	Weldeyohanis Gebremariam, Feriehiwote, Tadesse Melaku, Eneyew, Sundramurthy, Venkatesa Prabhu, Woldemichael Woldemariam, Henock
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 30.01.2024 Elsevier
Schlagworte:	And optimization antioxidant activity color Cookies Food process Nutritional quality nutritive value oxidative stability particle size protein content Pumpkin seed pumpkins synergism taste texture Wheat wheat flour Pumpkin seed Nutritional quality And optimization Wheat Cookies Food process
ISSN:	2405-8440, 2405-8440
Online-Zugang:	Volltext
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