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Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies

This study explores the use of field bean (Vicia faba L. var. minor) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their eff...

Celý popis

Uloženo v:
Hlavní autoři: Khalil Khamassi, Hayet Ben Haj Koubaier, Riccardo Primi, Pier Paolo Danieli, Raffaello Spina, Mustapha Rouissi, Rayda Ben Ayed, Fatma Gueddiche, Mohsen Hanana, Chokri Messaoud, Moncef Chouaibi
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-12-01
Edice:Future Foods
Témata:
Field bean flour
Wheat substitution
Protein enrichment
Antioxidant properties
Sensory evaluation
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2666833525002199
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