Add to ORKGMultigrain cookies have been developed to meet the needs of health benefits of different cereal grain. Replacement of oat and barley flours with wheat flour in different levels has been carried out to evaluate the effect on physicochemical and sensory analysis of the multigrain cookies to find out the best treatment for commercialization. The results pertaining to sensory evaluation of cookies indicated that T6 (10 % oat, 10 % and 80 % wheat flour) got the highest score for fresh cookies which subsequently decreased but remained the highest. Physical analysis revealed that hardness was observed the highest in cookies T0 which decreased significantly with increase in replacement of oat and barley flour. Fructurability values increased from c...
Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produ...
Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture a...
Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. Thi...
Whole grain cereal products are important components of the daily diet worldwide. A high consumption...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are...
Cookies are a popular snack food due to their variety in taste, crispiness, and digestibility. A stu...
The ever-increasing number of people with celiac disease or other health disorders associated with g...
In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The mu...
Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at different r...
Amaranth, sorghum and oats flour was used to prepare mix flour (MF). Composite flour (CF) was prepar...
The present study was carried out to determine the effect of different proportions of red teff, wh...
Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutr...
This research aims to analyze the physical and sensory characteristics of cookies’ formulations usin...
Experiments were conducted for development, quality evaluation and storage stability of multigrain ...
Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produ...
Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture a...
Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. Thi...
Whole grain cereal products are important components of the daily diet worldwide. A high consumption...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are...
Cookies are a popular snack food due to their variety in taste, crispiness, and digestibility. A stu...
The ever-increasing number of people with celiac disease or other health disorders associated with g...
In this study, nutritional rich multi-grain cookies using rice bran powder has been prepared. The mu...
Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at different r...
Amaranth, sorghum and oats flour was used to prepare mix flour (MF). Composite flour (CF) was prepar...
The present study was carried out to determine the effect of different proportions of red teff, wh...
Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutr...
This research aims to analyze the physical and sensory characteristics of cookies’ formulations usin...
Experiments were conducted for development, quality evaluation and storage stability of multigrain ...
Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produ...
Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture a...
Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. Thi...