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Kunyakorn Kamonkunakasem

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Open access Aug 2026

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%, 5%, and 10% (w/w), and examined the phys...

Praew Chantarasinlapin, Kunyakorn Kamonkunakasem, Titima Wongdee et al. · 0 citations

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