In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Proximate composition, mineral content, functional, pasting and antioxidant properties of
water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher …

The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived
from wheat, foxtail millet and ginger along with the cookies formulated from these …

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional,
physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10 …

Aims: To investigate the effect of Moringa oleifera leave and cocoa powder on the quality
characteristics and antioxidant properties of biscuits. Study Design: Two-way ANOVA. Place …

Refined wheat flour was replaced with whole barley flour at varying levels and the blends
were evaluated for their cookie making behavior. The spread factor of cookies decreased as …

In this study, the chemical composition, colour analysis, and antioxidant properties of flour
and bread were analysed. We also examined the rheological properties of dough and …

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and
100%) and the physicochemical, functional and antioxidant properties of the blended flour …

Whole wheat flour was replaced with whole barley flour at levels of 28, 56 and 84 g/100 g to
prepare chapattis and their antioxidant properties were evaluated before and after baking …