Physical and sensory attributes of fibre enriched cookies
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Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour a...
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Sensory science is a scientifi c method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.” Sensory science is often used to improve existing products or to test people’s views on new products, such as the softness of tissues, the crunchiness of an apple variety, or the aroma of air fresheners. It is al...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2015
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/6.2/207-214