Mango to offer fibre boost for cookies
Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.
Archives for March 6, 2008
Tagatose acceptable sucrose-replacer for cookies, says study
Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.