Open access
Aug 2026
Physicochemical and structural properties of dough and cookies formulated with Hodgsonia heteroclita oilseed cake as a functional fat replacer
This study investigated the effects of partially replacing butter with Hodgsonia heteroclita oilseed cake (HHOC), obtained via enzyme-assisted mechanical extraction, at 0–60% (w/w) on the physicochemical, structural, and sensory properties of dough and cookies. HHOC incorporation significantly modified dough and cookie...
Yahya Jibril Isah, Uthaiwan Suttisansanee, C. Khemthong et al.
· Food Chemistry: X · 0 citations