EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES

Current study was designed to explore the nutritional and antioxidant potential of Pakistani apricot's varieties (Marghulam, Halman, Kakas and Shakanda). The highest values of moisture, crude fat, crude protein, fiber and ash (7.95 [+ or -] 0.05%, 2.29 [+ or -] 0.07%, 3.22 [+ or -] 0.06%, 3.82...

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Veröffentlicht in:	Italian journal of food science 2020-10, Vol.32 (4), p.831
Hauptverfasser:	Aziz, M, Yasmin, I, Batool, R, Khan, W.A, Naz, S, Ashraf, F, Azam, M, Khaliq, A, Iqbal, R
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antioxidants Apricots Bakeries Cookies Dietary minerals Flavonoids Flour Food science Fruits Moisture effects Nutrition Phenolic compounds Phenols Physical properties Polyethylene Sensory evaluation Sensory perception Sensory properties
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