Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies
Fig 2
Sides and tops appearance of cookies formulations.
Ctl: 0% sacha inchi oil cake flour, 0% sacha inchi oil; F1: 0% oil cake flour, 50% sacha inchi oil; F2: 0% oil cake flour, 100% sacha inchi oil; F3: 50% oil cake flour, 0% sacha inchi oil; F4: 50% oil cake flour, 50% sacha inchi oil; F5: 50% oil cake flour, 100% sacha inchi oil; F6: 100% oil cake flour, 0% sacha inchi oil; F7: 100% oil cake flour, 50% sacha inchi oil; F8: 100% oil cake flour, 100% sacha inchi oil.