...Samuel Ayofemi Olalekan Adeyeye; Olusola Timothy Bolaji; T.A. Abegunde; Helen O. Emun; Rasheed Adesina Oyenubi Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology...

... of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value...

...Arezoo Rojhani; Joshua Naranjo; Ping Ouyang Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all...

...Prashant Sahni; Savita Sharma; Baljit Singh Purpose Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained...

... especially calcium and protein content of salted and sweet cookies. Design/methodology/approach Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing...

..., physiochemical properties and rheological characteristics, and cookies were developed from the composite flour. Findings – Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat...

...Samuel Ayofemi Adeyeye; John O. Akingbala Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so...

...Suresh Bhise; A. Kaur; Preeti Ahluwali; S. S. Thind Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies...