2023
DOI: 10.1002/jsfa.13013
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Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

Zülal Büyük,
Dilek Dulger Altiner

Abstract: BACKGROUNDThis study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations.RESULTSThe total phenol content of the cookies with added WGF‐CSS ranged from 1813.72 to 1838.45 mg gallic acid equiv… Show more

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