Samuel Tunde Olorunsogo, Alexander Inalegwu Ochohi
{"title":"玉米、花生、甘薯和大豆混合原料饼干的配方、优化及表征","authors":"Samuel Tunde Olorunsogo, Alexander Inalegwu Ochohi","doi":"10.11648/j.ijfet.20230701.14","DOIUrl":null,"url":null,"abstract":": Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formulation, Optimization and Characterization of Dietary Cookies from Blends of Corn, Peanut, Sweet Potato and Soybean\",\"authors\":\"Samuel Tunde Olorunsogo, Alexander Inalegwu Ochohi\",\"doi\":\"10.11648/j.ijfet.20230701.14\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize\",\"PeriodicalId\":23662,\"journal\":{\"name\":\"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering\",\"volume\":\"14 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11648/j.ijfet.20230701.14\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.ijfet.20230701.14","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Formulation, Optimization and Characterization of Dietary Cookies from Blends of Corn, Peanut, Sweet Potato and Soybean
: Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize
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