Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical–...

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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Silva, Tania G., Kasemodel, Marcia G. C., Ferreira, Otávio M., da Silva, Rogério C. L., Souza, Clitor J. F., Sanjinez‐Argandona, Eliana J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2020
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590276/
https://ncbi.nlm.nih.gov/pubmed/33133529
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1368
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