Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition
Milica Nićetin,
Jelena Filipović,
Ivica Djalović
et al.
Abstract:Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level … Show more
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