Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2139-2147

  Wani, Ali Abas ^a,b,c   Sogi, D S ^d   Singh, Preeti ^a,b   Khatkar, B S ^e  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^d GURU NANAK DEV UNIVERSITY   (India)

^e GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cookie texture; Dough rheology; Protein fortification; Watermelon seed protein concentrates

Indexed keywords

BYPRODUCTS; CEREAL PRODUCTS; MILITARY ENGINEERING;

DOUGH RHEOLOGY; FORTIFICATION LEVEL; PROCESSING WASTES; PROTEIN CONCENTRATES; PROTEIN-RICH CEREALS; SEED PROTEIN; SENSORY PROPERTIES; TOLERANCE INDICES;

PROTEINS;

EID: 84925838836     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1224-3     Document Type: Article

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