The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) de...

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Bibliographic Details
Main Authors: Zulfiqar Ahmad, Muhammad Ilyas, Kashif Ameer, Muhammad Asif Khan, Muhammad Waseem, Faiz-ul-Hassan Shah, Tahir Mehmood, Muhammad Adil Rehman, Isam A. Mohamed Ahmed
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/4940343
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