Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and15% was used to formulate composite cookies with 100% wheat cookies as control. The cookies were evaluated for proximate, physical, antioxidant, microbial, and sensory characteristics. The composite cookies significantly (p 

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Bibliographic Details
Published in:Food science & technology 2021-04, Vol.141, p.111038, Article 111038
Main Authors: Oladunjoye, Adebola O., Eziama, Stella C., Aderibigbe, Olaide R.
Format: Article
Language:English
Subjects:
Antioxidant activity
Composite cookies
Hog plum bagasse
Microbial safety
Spread ratio
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Summary:Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and15% was used to formulate composite cookies with 100% wheat cookies as control. The cookies were evaluated for proximate, physical, antioxidant, microbial, and sensory characteristics. The composite cookies significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111038