Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants. In this study, cold pressed fig seed oil byproduct (FSB) was incorporated into bread formulation at different concentrations (0%, 1%, 2.5%, 5% or 7.5%) and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated. Increasing FSB contents resulted in ongoing and significant (P
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