Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated wi...

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Bibliographic Details

Published in:	Scientia Agropecuaria
Main Authors:	Angélica Loza, Merly Quispe, Juan Villanueva, Pedro P. Peláez
Format:	Article
Language:	English
Published:	Universidad Nacional de Trujillo 2017-12-01
Subjects:	functional cookies wheat flour banana flour sesame seeds
Online Access:	http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1635