A sustainable approach to utilize sunflower seed powder as a fat replacer in cookies; effects on physicochemical, phytochemical, and sensory properties

A sustainable approach to utilize sunflower seed powder as a fat replacer in cookies; effects on physicochemical, phytochemical, and sensory properties

Abstract Fat substitutes are important and sustainable ingredients to use in food industry to deliver some or all of the functional properties of the fat, while contributing less energy than the fat being replaced. Present study was planned to use sunflower seed powder (SSP) as a fat replacer, at co...

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Main Authors: Tusneem Kausar, Ashiq Hussain, Ammara Ainee, Nida Firdous, Adnan Ahmed, Rizwan Arshad, Shafiqa Ali, Aarzoo Sajid, Majid Majeed, Abdeen Elsiddig Elkhedir
Format: Article
Language:English
Published: Springer 2025-06-01
Series:Discover Sustainability
Subjects:
Sunflower seed powder
Functional ingredient
Polyphenols
Nutritional
Food product
Online Access:https://doi.org/10.1007/s43621-025-01380-w
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https://doi.org/10.1007/s43621-025-01380-w

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