Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes
Sarah Ali Farooq,
Samra Imran,
Afifa Tanweer
Abstract:Purpose: Snacking is quite a common preference in this busy world. Increasing the availability of healthier snack alternatives might help consumers view snacks as foods that support health.
Design/Methodology/Approach: The current experimental study aimed to determine the nutritional, functional and sensory properties of home-baked cupcakes encouraged with six variants with indigenous flaxseed flour (FF) and flaxseed oil (FO) in 10, 15 and 30% of batter substitution. A one-way ANOVA, least signific… Show more
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