Sensory Acceptability Research Articles

Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability

Food security is a pressing issue, emphasizing the necessity for food designs that address the current geopolitical and geoeconomic challenges. This study evaluates the impact of including different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the development of a new rice-based snack. The aim is to create four snack formulations with a protein content enriched with probiotics, surpassing those currently available in the market. Probiotics Bacillus coagulans were added at a 0.1 % concentration. Once the rice flour and quinoa flour are mixed, they are mixed with the probiotic, to move on to the extrusion process. Following the incorporation of probiotics, the snacks were packaged in a modified atmosphere, and their physicochemical properties, Bacillus coagulans probiotic viability, tolerance to artificial gastroenteric juice (TAGJ), starch digestibility, and sensory acceptance were assessed.Significant differences were observed in the expansion index, with the 60 % inclusion snack exhibiting the least expansion. Despite having a higher density, this snack reached a porosity index similar to that of the 20 % HPQF snack. Achieving a 17 % protein content in the snacks was possible with a 60 % inclusion rate. Texture was notably affected by the inclusion of HPQF, with snacks having higher inclusion levels showing increased hardness. Probiotic viability evaluation consistently remained above 106 UFC/g of snack, while TAGJ exhibited a viability of 75 %. Although HPQF inclusion led to a decrease in the glycemic index (GI), snacks still maintained a GI above 70 %. Regarding antioxidant properties, snacks with 60 % HPQF inclusion displayed superior results, reaching 35.29, 5.52, and 13.74 μmol of AA/g, measured via ABTS, DPPH, and FRAP methods, respectively. These findings demonstrate a heightened antioxidant capacity compared to other formulations. Our results indicate that the new probiotic snack serves as a rich source of protein and probiotics and is well-received sensorially. However, it is worth noting that it falls within the category of high GI foods, prompting the need for future studies aimed at reducing this parameter.

Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying

AbstractThe effect of addition of whey protein isolate (WPI; 0%, 5%, 7.5% and 10%) and carboxy methyl cellulose (CMC; 0%, 0.25%, 0.5% and 0.75%) was studied for its foaming properties and stability in pomegranate juice (PJ). High‐quality powders can be produced from fruit juices and heat‐sensitive food items using foam mat drying (FMD). The PJ foam with 10% WPI, a foaming agent, and 0.25% CMC, a stabilizer had high foam expansion (FE) (455.28%) and low foam density (FD) (0.2030 g/cc) and foam drainage volume (FDV) (20.10 mL). The PJ foam was subjected to different drying temperatures (50, 60 and 70°C) and thickness (3 and 6 mm). The drying temperature of 60°C and foam thickness of 3 mm were found to be the acceptable drying conditions based on drying time (180 min) and retention of bioactive compounds. At optimum drying conditions, the retention of phenols, anthocyanin, ascorbic acid, and antioxidant capacity was 97.86%, 83.90%, 77.29%, and 87.11%, respectively. The sensory evaluation of the reconstituted foam mat dried pomegranate juice powder (FPJP) showed lower overall acceptability scores than fresh juice (FJ), but the overall acceptability of the powder dried at optimum drying conditions was within liking limits (>6). FPJP has an amorphous nature with a particle size of 3564 nm and a porous and irregular structure. Bioactive compounds in FPJP were studied after 8 months of storage, with higher retention of bioactive compounds in refrigerated conditions.Practical applicationThe studies revealed that foam mat drying is suitable for the pomegranate juice which has high moisture and sugar content. It requires shorter drying time of 180 min. for drying up to moisture content of 4% (db). The foam mat dried juice powder obtained at optimum drying conditions has retained higher bioactive compounds and has higher sensorial acceptability when compared with the other treatment combinations. This drying process requires low initial investment and can easily be scaled up to the commercial level thus making it profitable business venture. Further, higher storage stability up to 8 months, low volume and consequent low transport cost improves the technical and financial viability of the process in industrial application. The Foam mat dried pomegranate juice developed can be used in many food products such as reconstituted beverages, ice creams, confectioneries, etc.

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer

The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier.

Effect Incorporation of Corn Cob Powder on the Physicochemical Properties and Sensory Acceptability of Kuih Kaswi

This study's objective is to investigate the effect of incorporating corn cob powder (CCP) on the physicochemical and sensory acceptability of kuih kaswi. Kuih kaswi was prepared in formulations (control A 0% CCP (corn cob powder): 100% WF (wheat flour), B 5% CCP (corn cob powder): 95% WF, C 10% CCP: 90% WF, D 15% CCP: 85% WF, E 20% CCP: 80% WF and F 25% CCP: 75% WF). Results shows that the pH of kuih kaswi ranges from 7.08 to 7.35. The colour profile L* values range from 23.75 to 25.60, a* values range from 4.96 to 5.23 and b* values range from 6.15 to 6.53. The texture profile also shows significant changes, but the sensory evaluation result shows the acceptability of panels towards the addition of CCP in kuih kaswi. As a result, this research successfully managed to improve the physicochemical properties and fibre in kuih kaswi with the incorporation of CCP.

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

Storage Properties and Shelf-Life Prediction of Fresh-Cut Radishes Treated by Photodynamic Technology.

Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and developed appropriate models to predict the shelf life. Results showed that curcumin-mediated PDT maintained sensory acceptability, color, and firmness, decreased weight loss, and increased ascorbic acid and total phenolics of samples by inactivating polyphenol oxidase and peroxidase, resulting in improved antioxidant capacity and quality. The total bacteria count in samples was significantly (p < 0.05) reduced by 2.01 log CFU g-1 after PDT and their shelf life was extended by 6 d compared to the control. To accurately predict the shelf life, the kinetic models based on microbial growth were established, while weight loss, b* value, firmness, and ascorbic acid were selected as representative attributes for developing quality-based prediction models through correlation analysis. Modeling results showed prediction models based on ascorbic acid best fitted PDT-treated samples, while the modified Gompertz model based on bacteria growth was the best for control and samples treated by sodium hypochlorite. This study suggests that PDT is promising in extending the shelf life of fresh-cut radishes, and using critical indexes to establish the prediction model can provide a more reliable shelf-life estimation.

Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs

The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.

Bigel as a curcumin delivery system and its application in 3D-printed in-between-meal foods to boost the immune system of elderly people

Curcumin is highly beneficial to the functioning of the human immune system. We studied bigel, structured with collagen, monoglycerides and diglycerides, to improve the stability and bioavailability of curcumin. We noted a high stability of the encapsulated curcumin (97.55 %); the suitability of the bigel matrix for curcumin loading was also confirmed with an in vitro digestion study. We used curcumin-loaded bigel in meat-based, 3D-printed in-between-meal foods, intended to boost the immune system of elderly people. We characterized the foods' textural properties, chemical composition, behavior during in vitro digestion and sensory acceptability. The foods, contained roughly 24 % of a person's daily protein needs, 4 % of their fiber needs, 50 % curcumin and resveratrol needs and 100 % of their zinc, iron and selenium needs. Protein hydrolysis kinetics during in vitro digestion revealed that the technological steps we applied had no negative effect on the foods' digestibility. Elderly people perceived all of the foods to be delicious, easy-to-swallow and soft. In addition, people suffering from dysphagia attributed high scores for the mouthfeel-related question. Bigel holds great promise as a food-compatible curcumin delivery system for foods aimed at elderly people.

Educational Actions at School: Proposal to Increase Children’s Contact with Vegetables

The objective of the research was to evaluate the effect of educational actions in the school environment on the level of food neophobia, knowledge, consumption, acceptance, frequency of intake, planting of vegetables and assistance in cooking preparations among children. In addition, to verify the impact of actions on the sensory acceptance of food products added with vegetables with low acceptability by this public. Eighty-six children aged 7 to 10 years participated. The research was organized in three stages: pre-intervention, with filling out questionnaires and sensory analysis of the products; intervention, with application of educational actions and; post-intervention, with reapplication of questionnaires and sensory analysis of products. Actions included the implementation of vegetable gardens, theoretical-practical activities and cooking workshops. The physicochemical composition of the products was carried out to ensure food safety. Educational actions reduced the degree of food neophobia and improved the acceptability of food products by children (p &amp;lt; 0.05). In general, the educational actions had a positive impact (p &amp;lt; 0.05) on the participants&amp;rsquo; knowledge, consumption, acceptance and frequency of vegetables intake However, there was little influence to increase the planting of vegetables at home, with no change in helping children with cooking preparations (p &amp;gt; 0.05). The food products presented a good nutritional profile. It is concluded that educational actions carried out at school are efficient to reduce food neophobia and increase knowledge, consumption, acceptance and frequency of intake among children. Also, they improve the acceptability of food products with the addition of vegetables with low acceptance by this public.

Consumer evaluation of health and environmental label concepts on sensory acceptance and wellness perception of fortified oat beverage

The study aimed to determine how health and environmental labels affect consumer perception of sensory attributes, overall liking, and wellness perception of oat milk fortified with β-glucan and pea protein. Oat milk was fortified with 6.25 g β-glucan and 14.12 g pea protein per liter. Consumers (n = 108) evaluated oat milk for four consecutive days: Day 1 (label pre-exposure) in a food sensory laboratory; Day 2 and 3 evaluations through a Home-Use-Test (HUT) of bottles labeled with either health or environmental benefits; Day 4 (post-exposure) in a food sensory laboratory. Oat flavor and creaminess intensity, and overall liking on the 9-point hedonic scale were evaluated daily and wellness perception (six dimensions assessed by 31 CATA items) was evaluated on Days 1 and 4. Creaminess was perceived to be significantly greater on Day 1 than Day 4, attributed to adaptation effects, while oat flavor and overall liking (‘like moderately’) were not significantly different over four days. Overall liking was not significantly influenced by location of evaluation (CLT and HUT) or exposure to labels. For wellness perception, the most mentioned terms were from general, physical, and emotional dimensions after health and environment label exposure. Additionally, post-exposure to labels resulted in a significant increase in frequency of mentions for general, social, spiritual, and emotional dimensions. The study outcome provided information on how labels influenced wellness perception, providing a positive experience for the consumers, but did not influence the overall liking of the product.

Assessing the Effect of Temperature on Nutrient Retention in Canistel Fruit (Pouteria campechiana) and Coconut Milk Formulation

Objective: This study aimed to develop innovative fruit-based beverages from underutilized but widely available Canistel fruit around tropical regions and determine its nutrient stability at different temperature treatments. Background: Canistel Fruit (Pouteria campechiana) is an underutilized nutritious tropical fruit containing Vitamin A and complex carbohydrates with high potentiality. Hence, the present study focused on a novel Canistel fruit (Pouteria campechiana)-based beverage. Methods: The higher starchiness of fruit pulp was remedied through α-amylase enzyme treatment. The base formula was prepared with fruit pulp and coconut milk (at ratios of 1:2, 2:3, 1:1), followed by incorporating sugar and stabilizers. The two-way preservation techniques of pasteurization (85oC, 15 min) and sterilizing techniques (121oC, 15 min) were used. Sensory acceptance by a trained panel from each formula of beverages, i.e., fruit pulp: coconut milk at ratios of 2:3 from each technique, was analyzed for physical and nutritional properties, fatty acid composition, and antioxidants. Results: A significant difference (p&lt;0.05) was found among two-way processing techniques for the pH, oBrix, viscosity, and titratable acidity, as well as total sugars, crude protein, and crude fibre. The predominant fatty acid in both beverages was lauric acid. Vitamin A contents (mg/kg) were 0.3±0. and 0.2±0.01, respectively. Conclusion: This study showed Canistel fruit as a viable source for upgrading nutritional status when paired with coconut milk and other ingredients, and both processing techniques retained vitamin A, which fulfilled 8 – 10 % of the daily requirement by 200 ml of beverage.

Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger

ABSTRACT Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing shrinkage. Chitosan gel in the formulations also provided fish burgers with lower lipids, mineral matter, and caloric value. In the texture profile, elasticity increased with the addition of chitosan gel, resulting in better sensory acceptance. These results demonstrate the potential value of adding up to 3% chitosan gel into tambaqui fish burgers.

Nova abordagem para as batatas fritas: Produtos alimenticios a partir da batata e o arroz extrudidos

This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160°C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.

Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults

This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g−1 of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.

Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours

The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The current study aims to integrate flour from dried apple and carrot pomaces, resulting from juice processing, as natural ingredients with potential health benefits. The incorporation levels ranged from 20 to 40% dry weight in crackers, and their impact on physicochemical and mechanical properties was evaluated, as well as bioactivity (potential impact on health) and sensory acceptance. The addition of pomaces resulted in significant changes in texture and color, as well as enhancing the antioxidant activity of the crackers. Crackers containing pomace flours, except for the cracker with 40% carrot pomace, showed a high overall sensory acceptability and good intentions to buy.

The contribution of commonly consumed edible insects to nutrition security in the Eastern D.R. Congo

Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson’s correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities.

Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.

The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated.

Fabrication and characterization of non-fat whipped cream analogue: Effects of type and concentration of polysaccharide

In the present study, the non-fat whipped cream analogue was formulated by the combination of soy protein isolate, different polysaccharides and sucrose. Compared with single polysaccharide, the combined polysaccharide showed synergistic effect on formulating the non-fat whipped cream with better properties. The non-fat whipped creams showed high overrun (up to 570 %), excellent drainage stability (no drainage occurred within 120 min) and comparable hardness (up to 1.1 N) than that of control (a commercially dairy whipped cream). Moreover, the non-fat whipped creams were all solid-like (storage modulus > loss modulus) and exhibited outstanding shape retention ability. These properties were greatly affected by the types and ratios of combined polysaccharide. The combination of anionic and neutral polysaccharides was more beneficial for its properties, and the effect depended on the combined ratios. Especially for samples containing gellan gum/guar gum, their appearance only changed slightly after standing for 60 min, and simultaneously showed satisfying sensory acceptability when the combined ratio was 2/3. Therefore, these novel non-fat whipped creams could be popularized as the functional products aiming at specific groups such as diabetes and obesity people in the future.

Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours