Table 1.
Composition of control and Sacha inchi–based cookie formulations.
Fig 1.
Flowchart illustrating the formulation and processing workflow of cookies enriched with Sacha inchi oil and/or defatted Sacha inchi cake flour, including ingredient preparation, mixing, dough formation, molding, and baking.
Table 2.
Proximal composition and chemical composition of control and cookies with Sacha inchi oil cake flour and oil substitutes.
Table 3.
Dimensions, color parameters and hardness of the cookie’s formulations.
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.