Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies.

ABSTRACT:

Background

The increasing demand for healthier and more sustainable foods has driven the reformulation of bakery products using alternative ingredients. Sacha inchi (Plukenetia volubilis L.), an Amazonian oilseed rich in proteins, unsaturated fatty acids, and bioactive compounds, represents a promising resource to enhance the nutritional and functional quality of baked goods while valorizing agro-industrial by-products.

Methodology

This study investigated the effects of partially or totally replacing wheat flour and sunflower oil with defatted Sacha inchi oilcake flour and Sacha inchi oil on the nutritional, physicochemical, and functional properties of cookies. Nine formulations were developed, including a control and eight experimental variants. Proximate composition, mine

SUBMITTER: Alejandro Ruiz FE 

PROVIDER: S-EPMC12774371 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature