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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Podrobná bibliografie

Hlavní autoři:	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
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-06-01
Edice:	Foods
Témata:	cookie reformulation oleogel mesquite flour storage stability
On-line přístup:	https://www.mdpi.com/2304-8158/15/12/2077
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