Quality Characteristics of Cookies Made with Chestnut Inner peel Powder
نویسندگان
چکیده
منابع مشابه
Sensory Characterization of Cookies with Chestnut Flour
In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...
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Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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ژورنال
عنوان ژورنال: Journal of the Korea Academia-Industrial cooperation Society
سال: 2017
ISSN: 1975-4701
DOI: 10.5762/kais.2017.18.1.483