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ABSTRACTGreen gram flour (GGF) was used to substitute wheat flour at 10, 20, 30, 40 and 50% levels to enrich nutritional quality of cookies. The farinograph water absorption increased while peak viscosity, dough elasticity and extensibility decreased with the increasing level of GGF. The spread ratio of the cookies made with 10–50% GGF ranged from 8.80 to 7.40. Cookies with 50% GGF had hard texture...
Cookies prepared with white or wholegrain wheat flours and substituted with high-oleic sunflower seed (10g/100g and 30g/100g supplementation levels) and hull-less barley flour (30g/100g and 50g/100g levels) were evaluated for nutritional properties, physical and sensory attributes. Sunflower seed significantly increased the contents of Se, Zn, Mg, and Ca, as well as the contents of α-tocopherol and...
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