Characterization of physicochemical and functional properties of gluten-free keto flours for cookie production

Abstract This study investigated the physicochemical, functional, textural, and sensory properties of composite gluten-free keto flours (KF) and their application in cookie production. Two flour blends were formulated: KF1 (50% coconut, 15% almond, 5% moringa, 15% dried pea, 15% watermelon seed) and...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Discover Chemistry
المؤلفون الرئيسيون: Sumaiya Fatima, Shruti Maheshwari, Abhishek Chandra, Kumar Sandeep, Kanchan Kumari, Yogesh Kumar, Anit Kumar
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Springer 2026-06-01
الموضوعات:
Keto flour
Gluten-free cookies
Physicochemical
Functional
Textural and sensory properties
الوصول للمادة أونلاين:https://doi.org/10.1007/s44371-026-00773-8

الانترنت

https://doi.org/10.1007/s44371-026-00773-8

مواد مشابهة