Development of a Functional Cookie Formulated with Chaya (<i>Cnidoscolus aconitifolius (Mill</i>.) I.M. Johnst) and Amaranth (<i>Amaranthus cruentus</i>)

Development of a Functional Cookie Formulated with Chaya (<i>Cnidoscolus aconitifolius (Mill</i>.) I.M. Johnst) and Amaranth (<i>Amaranthus cruentus</i>)

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20%...

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Bibliographic Details
Main Authors: Azalia Avila-Nava, Sayuri L. Alarcón-Telésforo, José Moisés Talamantes-Gómez, Luis Corona, Ana Ligia Gutiérrez-Solis, Roberto Lugo, Claudia C. Márquez-Mota
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Molecules
Subjects:
functional cookie
fiber
vegetal protein
antioxidant activity
PUFAs
Online Access:https://www.mdpi.com/1420-3049/27/21/7397

Internet

https://www.mdpi.com/1420-3049/27/21/7397

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