Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics
Karishma Singla, Anilkumar R. Chaudhari, Ankit Goyal, Beenu Tanwar, Kundan Chaudhary, Apurva Chaudhari, Himanshu R. Patel & Nihir Shah · Advances in Research · 2024
This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie prep...
Open access
Research Article
10.9734/air/2024/v25i61178