Development of protein- and fiber-enriched, sugar-free lentil cookies: impact of whey protein, inulin, and xylitol on physical, textural, and sensory characteristics

HIGHLIGHTS

• who: Lu00edvia Hajas et al. from the Department of Dietetics and Nutrition Science, Faculty of Health Sciences, Semmelweis University have published the research: Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics, in the Journal: Foods 2022, 11, 3819. of 23/Nov/2022
• what: This study investigates the impact of different combinations of whey protein (11.9%) (6.0%) as dietary fiber and_(27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies . . .
  

   

  

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