Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies

Abstract The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to r...

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Bibliographic Details
Main Authors: Muhammad Qasim Raza, Muhammad Umair Arshad, Muhammad Sajid Arshad, Faqir Muhammad Anjum, Ali Imran, Aftab Ahmed, Haroon Munir
Format: Article
Language:English
Published: Wiley 2020-03-01
Series:Food Science & Nutrition
Subjects:
Ajwa date seed oil
antioxidant activity
cookies preparation
functionality
hydrogenated vegetable fat
palatability
Online Access:https://doi.org/10.1002/fsn3.1383

Internet

https://doi.org/10.1002/fsn3.1383

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