Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (Jatropha curcas L.)

The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods

“…The analysis of maximum strength and breaking distance values by applying a load is one of the most common methods for determining the mechanical behavior of foods such as pancakes, tortillas, and cookies. [42][43][44] Therefore, the toughness and extensibility values generated through compressive tests applied to the filloas on the different days of the study were quantified. In the same way, the response values were obtained: diameter, internal thickness, and external thickness, which delimit the physical integrity of the filloas.…”