Abstract
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
Keywords
Food science
Sensory system
Chemistry
Biology
Neuroscience
Subject Areas
Phytochemistry and biological activities of Ficus species
·Plant Science ·Life Sciences
Pineapple and bromelain studies
·Molecular Biology ·Life Sciences
Plant Physiology and Cultivation Studies
·Plant Science ·Life Sciences
OpenAlex SDG Match
SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).
Zero hunger 73%