Chemical, textural, antioxidant potential and sensory characterization of Foxnut powder (Euryale ferox) added bakery products
Surbhi Kapoor,
Amarjeet Kaur,
Vikas Kumar
et al.
Abstract:Purpose
This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.
Design/methodology/approach
Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve senso… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.