| Abstrakt: |
A recent study conducted by the University of Sargodha in Pakistan explored the potential of water chestnut flour as a replacement for white flour in the development of value-added food products. The researchers combined water chestnut flour with white flour at different levels to create nutritional cookies. The study found that as the concentration of water chestnut flour increased, the diameter and thickness of the cookies also increased, while the moisture, protein, and fat contents decreased. The cookies with a 15 to 30% replacement level of water chestnut flour were deemed to be of good quality and nutritious. [Extracted from the article] |
