Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.)
نویسندگان
چکیده
The objective was to determine the nutritional and functional characteristics of cookies with addition Gurguéia nut soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain 2 (WC2) had greater acceptance preference. Proximate composition, microbiological, bioactive compound analyses performed for WC2 SC. exhibited higher levels proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, antioxidant activity, lower carbohydrate content equivalent energy. In microbiological analysis, shown be adequate consumption. Cookies produced regional raw materials proved healthier option.
منابع مشابه
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ژورنال
عنوان ژورنال: Journal of Culinary Science & Technology
سال: 2022
ISSN: ['1542-8052', '1542-8044']
DOI: https://doi.org/10.1080/15428052.2022.2034694