Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. B...

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Bibliographic Details
Main Authors: Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed Abdrabo Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Molecules
Subjects:
cactus
acacia
texture
cookies
sensory
Online Access:https://www.mdpi.com/1420-3049/27/21/7217

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