In recent years, legumes have become increasingly popular because of their high nutritional
value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are …

In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the
effect of its particle size on the characteristics of cookies was analysed. The results showed …

Consumer desire for typical health‐promoting snacks is on the rise. Millet is thought to
provide consumer health benefits and can be used in treating celiac disease and …

Novel formulation of cookies from germinated legumes and triticale was developed by using
central composite design of response surface methodology. Quality parameters like snap …

In order to improve the nutritional value and reduce starch the digestibility of black soybean
cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The …

In the present study, an effort was made to incorporate Vigna mungo flour (VMF) as a fat
mimetic for the development of functional biscuits. Rheological properties of dough, pasting …

This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol
as a sugar replacer on the rheological properties of dough, along with the physicochemical …

This study aimed at enhancing the physico-chemical, nutritional, nutraceutical, and sensory
characteristics of cookies by incorporating whole cereals (wheat and finger millet) flour and …

为提高脱脂大豆粉在酥性饼干中的添加量以及探究脱脂大豆粉酥性饼干的营养价值,
采用木瓜蛋白酶和磷脂对脱脂大豆粉酥性饼干进行改良, 通过单因素试验确定脱脂大豆粉 …

Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with
potential for industrial use. The aim of this study was to determine the functional properties of …