Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis

Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis

The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chi...

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Bibliographic Details
Main Authors: Gabriela da Silva Fonte Bôa, Bárbara Pereira da Silva, Maria Inês de Souza Dantas, Fátima Ladeira Mendes Duarte, Hercia Stampini Duarte Martino, Mirella Lima Binoti
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición 2021-09-01
Series:Archivos Latinoamericanos de Nutrición
Subjects:
dietary fiber
health benefit
gluten free diet
nutritional value
sensorial analysis
Online Access:https://www.alanrevista.org/ediciones/2021/3/art-6/

Internet

https://www.alanrevista.org/ediciones/2021/3/art-6/

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