Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of...

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Ngā kaituhi matua:	Syed Muhammad Ghufran Saeed, Sidra Tayyaba, Syed Arsalan Ali, Sania Tayyab, Syed Asad Sayeed, Rashida Ali, Lubna Mobin, Shahina Naz
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Taylor & Francis Group 2020-01-01
Rangatū:	CyTA - Journal of Food
Ngā marau:	biscuit lotus root flour dough rheology antioxidant activity scanning electron microscopy texture sensory properties
Urunga tuihono:	http://dx.doi.org/10.1080/19476337.2020.1812727
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!