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Author

Alaa S. Alharbi

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Open access Sep 2026

Nutritional Enhancement and Quality Evaluation of Oat-Based Cookies Enriched with Doum Fruit (Hyphaene thebaica L.) Powder: A Comprehensive Assessment of Functional, Rheological, Physicochemical, Sensory, and Multivariate Characteristics

The objective of this study was to explore the use of doum fruit powder (Hyphaene thebaica L.) as a functional ingredient in gluten-free oat-based cookies. Doum fruit powder (DFP) was used to replace oat flour at 5, 10, 15 and 20% levels, and the resulting cookies were analyzed for nutritional, antioxidant, physical, c...

Amal A. Matar, Alaa S. Alharbi, Maisa Bushra et al. · 0 citations

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