Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, <i>In Vitro</i> Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies

<div>Picture of cookie samples with different ratios of pitaya peel powder; C0, C10, C15, C20, and C25: cookie samples with 0, 10, 15, 20, and 25% pitaya peel powder, respectively.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, <i>In Vitro</i> Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies 

Figure 1 | Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies 