Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies...

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Bibliographic Details
Main Authors: Loredana Plustea, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea, Ersilia Alexa
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
nutritional
phytochemical
sensory analysis
cookies
lupin
sprout
Online Access:https://www.mdpi.com/2304-8158/13/5/656

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