Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

@article{AktasAkyildiz2021MinimisationOV,
  title={Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods},
  author={Eda Aktas-Akyildiz and H. K{\"o}ksel},
  journal={European Food Research and Technology},
  year={2021},
  volume={247},
  pages={1345 - 1354}
}
Food fortification is one of the global strategies to decrease micronutrient deficiency in the society. Flour, cereal products including cookies, are significant vehicles for food fortification. In this study, flour was fortified with thiamine, riboflavin and niacin at a level to meet 25–35% of recommended dietary allowance for each vitamin. Cookies were produced using the fortified flour with some variation in baking temperatures (190, 205, and 220 °C) and baking times (9, 12, and 15 min… Expand

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