Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin

A low‐calorie biscuit formulation containing quinoa flour (cultivars TTKK), isomalt, and maltodextrin was optimized using response surface methodology. Optimized samples were evaluated in terms of total phenolic compounds (TPC), sensory properties, and nutritional value while samples containing only...

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Detalles Bibliográficos
Autores principales: Nadian, Narges, Azizi, Mohammad Hossain, Abbastabar Ahangar, Hossein, Aarabi, Aazam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645751/
https://www.ncbi.nlm.nih.gov/pubmed/34925781
http://dx.doi.org/10.1002/fsn3.2564

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645751/
https://www.ncbi.nlm.nih.gov/pubmed/34925781
http://dx.doi.org/10.1002/fsn3.2564

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