Novel formulated cookies were prepared by supplementing jering seed (legume) flour into
wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat …

Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into
biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated …

Present study was conducted to explore and utilize the excellent nutritional profiles of
pumpkin peel, flesh and seeds. Pumpkin parts are good sources of protein, fat, fiber and ash …

Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4,
and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory …

Composite flours are used for bakery products to improve the nutritional value and reduce
the reliance on wheat importation. The present study was aimed at assessing the effect of …

During preparatory operations of pumpkin, for cooking and processing, usually peel and
seeds are discarded as waste but pumpkin seeds are rich in macro and micro nutrients, a …

Nowadays, there has been increasing interest of using the chicory and its constituents in
food production. The aim of this study was to compare physicochemical and sensory …

Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at
levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties …

This study investigated the phytochemical, physicochemical, functional, proximate
composition and sensory properties of biscuit supplemented with orange peel powder. The …

The profiles of food products are one interesting link that adds a new functional component.
Cookies became one of the remarkable foods as a result of their simple preparation, a …