Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

• Main Authors: Kausar, Tusneem, Saeed, Esha, Hussain, Ashiq, Firdous, Nida, Bibi, Barira, Kabir, Khurram, Ul An, Qurat, Ali, Muhammad Qasim, Najam, Ayesha, Ahmed, Adnan, Yaqub, Shazia, Elkhedir, Abdeen Elsiddig
• Format: Article
• Language: English
• Published: Springer Nature 2024
• Subjects: TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/44058/1/Development%20and%20quality%20evaluation%20of%20cookies%20enriched.pdf; http://umpir.ump.edu.my/id/eprint/44058/; https://doi.org/10.1007/s44187-024-00148-x; https://doi.org/10.1007/s44187-024-00148-x

Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of health promoting and functional components. The present work aims to prepare a flour by hot air drying of grapefruit pomace, in order to explore and incorporate it into the formulation of cookies at a level of 0,...