Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CC...

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Bibliographic Details
Main Authors: Aleksandra Szydłowska-Czerniak, Szymon Poliński, Monika Momot
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Applied Sciences
Subjects:
rapeseed press cake
fats
biscuits
antioxidant capacity
sensory analysis
consumer acceptance
Online Access:https://www.mdpi.com/2076-3417/11/4/1558

Internet

https://www.mdpi.com/2076-3417/11/4/1558

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