Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea‐based fried snack

Abstract Onion peel waste is generated in huge amount during processing. This waste is a huge source of antioxidants specially quercetin. Therefore, it can be utilized to increase the phenolic and flavonoid content of food products. The present study proposed the use of different onion peel extracts...

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Bibliographic Details

Published in:	Legume Science
Main Authors:	Nabia Siddiqui, Tahira Mohsin Ali, Natasha Abbas Butt, Tanveer Abbas, Abid Hasnain
Format:	Article
Language:	English
Published:	Wiley 2023-09-01
Subjects:	antioxidant capacity bioactivity functional food onion peel extract snack
Online Access:	https://doi.org/10.1002/leg3.163