Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

Interest in the use of composite flours for baked products to enhance nutrition, increase the health benefit and diversify utilization of by-products is rising. This study was conducted to determine the effect of proportion of wheat, germinated sorghum and pumpkin seed flour on flour functional prop...

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Bibliographic Details
Main Authors: Hlengiwe Mdluli, Solomon W. Kidane, T. P. Nkambule, J. S. Shelembe
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Valorization
optimization
pumpkin seeds
mixture design
M. Luisa Escudero-Gilete, University of Seville, Spain
Agriculture and Food; Food Additives & Ingredients; Food Analysis; Food Engineering; Food Manufacturing & Related Industries
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2303833
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