Oil‐loaded nanoemulsions (NEs) with a diameter of 192.28–240.70 nm were obtained and
NEs (containing 3.75 g nanosized oil) were added to the fat‐reduced cake formulation. The …

Native adlay flour lacks the characteristics that give it grittiness when applied to food
products, which can be improved by flour modifications using the fermentation method. This …

The replacement of wheat flour with other raw materials is increasing, and there is a high
demand for bakery products that benefit human health. Those incorporated materials may …

This study investigated the effect of replacing fat with avocado paste on the physical
properties, dietary fibre profile and peroxide value of wheat-tigernut biscuits. Whole tigernut …

Producir alimentos tradicionales con menos grasa saturada y menor densidad calórica,
pero manteniendo su calidad sensorial es de suma importancia para proveer a los …

Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and
baking powder. Avocado pit flour is obtained through the milling process, contributes around …

This research aimed to study the effect of replacing butter with avocado on the physical
properties and sensory evaluation of butter cookies. Avocados were substituted for butter …