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Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour

The reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile. The present study characterized the dough properties, baking behavior, compositional attributes, and 48-day storage physicochemical and textural...

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Hoofdauteurs: Katherine Meirama-Ross, Jose Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Blanca Elizabeth Morales-Contreras, Silvia Marina González-Herrera, Manuel Pensáben-Esquivel, Roselis Carmona-García, Sonia Guadalupe Sayago-Ayerdi, Alicia Paulina Cardenas-Castro
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2026-06-01
Reeks:Foods
Onderwerpen:
cookie reformulation
oleogel
mesquite flour
storage stability
Online toegang:https://www.mdpi.com/2304-8158/15/12/2077
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