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THE IMPACT OF INULIN AND CHIA MUCILAGE ON BISCUIT FORMULA AS A FAT REPLACER
Citations:
1
References:
26
Abstract
The aim of this work was to evaluate the effect of replacing wheat flour with wheat germ (10 and 20%) or fat by different fat replacers, including inulin (20 and 40%) and chia mucilage (10, 15, and 20%) on the quality attributes and physicochemical properties of biscuits.The results showed that the wheat germ substitution significantly (P≤ 0.05) increased the protein, ash, and crude fiber content ...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.712
Language
Country
THE IMPACT OF INULIN AND CHIA MUCILAGE ON BISCUIT FORMULA AS A FAT REPLACER
Citations:
1
References:
26
Abstract
The aim of this work was to evaluate the effect of replacing wheat flour with wheat germ (10 and 20%) or fat by different fat replacers, including inulin (20 and 40%) and chia mucilage (10, 15, and 20%) on the quality attributes and physicochemical properties of biscuits.The results showed that the wheat germ substitution significantly (P≤ 0.05) increased the protein, ash, and crude fiber content ...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.712
Language
Country