Optimization of a functional cookie formulation by using
response surface methodology

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Optimization of a functional cookie formulation by using response surface methodology

A functional cookie formulation containing oligofructose, dietary fibre and lower calorie, fat and sugar contents than conventional cookies was optimized using Response Surface Methodology (RSM). Instant N-Oil II was used as a fat replacer, while Raftilose ®P95 was used as a sugar substitute with th...

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Bibliographic Details
Main Authors:	Lee .L.Y, Tan .K.S, Liew .S.L
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2633/ http://journalarticle.ukm.my/2633/1/09_L.Y_Lee.pdf

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