Abstract:Background and Objectives
Incorporating non‐wheat flour into baked goods allows utilization of locally sourced indigenous food; however, non‐wheat flour may change the final product. The objective of this study was to determine the effects of composite flour containing wheat with partial blends of Brosimum alicastrum seed powder on the quality of sugar snap cookies.
Findings
Increasing the level of B. alicastrum seed powder in cookies from 0% (controls) to 25% or 50% caused cookie pH, width, spread factor, har… Show more
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