Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient
Abstract The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial substitution of wheat flour with SFP (0–25%) on the physicochemical, total caroteno...
| Published in: | Food Production, Processing and Nutrition |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-09-01
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| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00152-1 |