Effects of Teosinte Flour (<i>Dioon mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour

Effects of Teosinte Flour (<i>Dioon mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour

<i>Dioon mejiae</i>, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on sele...

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Bibliographic Details
Main Authors: Carlos José Rivera, Ricardo S. Aleman, Jorge Ortega, Andrea Muela, Jhunior Marcia, Joan King, Witoon Prinyawiwatkul
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
cookie
teosinte
mung bean
gluten-free
physicochemical characteristics
consumer perception
Online Access:https://www.mdpi.com/2304-8158/13/6/910

Internet

https://www.mdpi.com/2304-8158/13/6/910

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