Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies
Abstract
This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from...
Paper Details
Title
Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies
Published Date
Dec 11, 2019
Journal
Volume
9
Issue
12
Pages
858 - 858
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Notes
History