Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic...

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Bibliographic Details
Main Authors: Mahtab Moradnia, Akram Arianfar, Ali Mohamadi Sani, Zahra Sheikholeslami
Format: Article
Language:English
Published: Ferdowsi University of Mashhad 2025-03-01
Series:مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:
donuts
nutritional properties
oil absorption
quinoa flour
saponinization
Online Access:https://ifstrj.um.ac.ir/article_43756_e51677bdc255917fec11d84b98b81d17.pdf
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