THE EFFECT OF MILK THISTLE (SILYBUM MARIANUM L.) FORTIFICATION, RICH IN DIETARY FIBRE AND ANTIOXIDANTS, ON STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF BISCUITS

The Effect of Milk Thistle (Silybum marianum L.) Fortification, Rich in Dietary Fibre and Antioxidants, on Structure and Physicochemical Properties of Biscuits

In the present study, an attempt was made to enrich Garden cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies.The content of nutrients, fibre, and calorific value, as well as, texture, spreadability factor, volume, colour and sensory parameters were tested.The biscu

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