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Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated wi...

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Principais autores: Angélica Loza, Merly Quispe, Juan Villanueva, Pedro P. Peláez
Formato: Artigo
Idioma:Inglês
Publicado em: Universidad Nacional de Trujillo 2017-12-01
coleção:Scientia Agropecuaria
Assuntos:
functional cookies
wheat flour
banana flour
sesame seeds
Acesso em linha:http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1635
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