Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies.

The statistical results indicated that the results are highly significant ( p < .05) for the fiber contents of whole and fine wheat cookies (Figure 1 ).

also in 132,142 other papers

Lee ( 2020 ) also reported an increasing trend in antioxidants in cookies made from wheat flour and pak choi powder (8.23%–25.80%). 5.8.

also in 63,971 other papers

Our findings are consistent with the research conducted by Hoojjat and Zabik ( 1984 ), who reported a decreasing trend of 6.30–5.8 in the color evaluation of cookies by the panelists as the level of sesame seeds increased and wheat flour decreased. 5.11.

also in 47,180 other papers