Dough performance and quality evaluation of cookies prepared from flour blends containing cactus (opuntia ficus-indica) and acacia (acacia seyal) gums

HIGHLIGHTS

• who: Shahzad Hussain and colleagues from the Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia have published the research work: Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums, in the Journal: Molecules 2022, 7217 of /2022/
• what: This study was carried out to investigate the effect of locally collected acacia (AG) and cactus (CG) gums on dough performance and cookie quality attributes and sensory properties.
• how: The flour blends were tested for their pasting development and . . .
  

   

  

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