Quality and nutritional value of cookies enriched with plant-based protein preparations.
Agnieszka NemśJoanna MiedziankaAgnieszka KitaPublished in: Journal of the science of food and agriculture (2022)
The use of protein preparations from pumpkin and sunflower as well as from hemp seeds allows the production of cookies with acceptable sensory characteristics that could diversify the range of cookie products. In the case of oilseed preparations, the amount of additive is limited primarily by the colour and taste of the finished products. © 2022 Society of Chemical Industry.