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

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Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash w ere determined , and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC 50 value of the cookies were determined. The...

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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 2017-01-01
Online Access:http://www.redalyc.org/articulo.oa?id=357653912003

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http://www.redalyc.org/articulo.oa?id=357653912003

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