Titima Wongdee

Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies

Sacha inchi (Plukenetia volubilis L.) leaves are an underutilized by-product of an expanding oilseed crop, yet their use as a food ingredient remains limited. This study evaluated sacha inchi tea leaf powder (STLP) as a partial replacement for wheat flour in cookies at 0%, 2.5%,...