References

• AOAC. (2006). Official methods of analysis (eighteenth ed.). Association of Official Analytical Chemists.
   Google Scholar
• Bhat, N. A., Wani, I. A., & Hamdani, A. M. (2020). Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon, 6(1), e03042. https://doi.org/https://doi.org/10.1016/j.heliyon.2019.e03042
   Google Scholar
• Bhat, R., & Sridhar, K. R. (2008). Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chemistry, 107(1), 174–184. https://doi.org/https://doi.org/10.1016/j.foodchem.2007.08.002
   Google Scholar
• Biao, Y., Chen, X., Wang, S., Chen, G., Mcclements, D. J., & Zhao, L. (2020). Impact of mushroom (pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products. Food Science & Nutrition, 8(1), 361–370. https://doi.org/http://doi.org/10.1002/fsn3.1315
   Google Scholar
• Bimbo, F., Bonanno, A., Nocella, G., Viscecchia, R., Nardone, G., De Devitiis, B., & Carlucci, D. (2017). Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review. Appetite, 113, 141–154. https://doi.org/http://doi.org/10.1016/j.appet.2017.02.031
   Google Scholar
• Cheng, Y. F., & Bhat, R. (2016). Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour. Food Bioscience, 14(14), 54–61. https://doi.org/https://doi.org/10.1016/j.fbio.2016.03.002
   Google Scholar
• Cui, J. (2015). Biotechnological production and applications of Cordyceps militaris, a valued traditional Chinese medicine. Critical Reviews in Biotechnology, 35(4), 475–484. https://doi.org/http://doi.org/10.3109/07388551.2014.900604
   Google Scholar
• Dang, H. N., Wang, C. L., & Lay, H. L. (2018). Effect of nutrition, vitamin, grains, and temperature on the mycelium growth and antioxidant capacity of Cordyceps militaris (strains AG-1 and PSJ-1). Journal of Radiation Research & Applied Sciences, 11(2), 130–138. https://doi.org/http://doi.org/10.1016/j.jrras.2017.11.003
   Google Scholar
• Gawlik-dziki, U., Świeca, M., Dziki, D., Sęczyk, Ł., Złotek, U., Różyło, R., Kaszuba, K., Ryszawy, D., & Czyz, J. (2014). Anticancer and antioxidant activity of bread enriched with broccoli sprouts. BioMed Research International, 2014, 608053. https://doi.org/https://doi.org/10.1155/2014/608053
   Google Scholar
• Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018, January 15). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679–687. https://doi.org/http://doi.org/10.1016/j.foodchem.2017.07.004
   Google Scholar
• Gocmen, D., Sahan, Y., Yildiz, E., Coskun, M., & Aroufai, I. A. (2019). Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology-mysore, 56(6), 2979–2988. https://doi.org/http://doi.org/10.1007/s13197-019-03773-y
   Google Scholar
• Guo, L., Li, K., Kang, J. S., Kang, N. J., Son, B. G., & Choi, Y. W. (2020, June). Strawberry fermentation with Cordyceps militaris has anti-adipogenesis activity. Food Bioence, 35, 100576. https://doi.org/https://doi.org/10.1016/j.fbio.2020.100576
   Google Scholar
• Irakli, M., Mygdalia, A., Chatzopoulou, P., & Katsantonis, D. (2019, June). Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. Food Chemistry, 285, 231–239. https://doi.org/http://doi.org/10.1016/j.foodchem.2019.01.145
   Google Scholar
• Kim, Y. O., Kim, H. J., Abu-Taweel, G. M., Oh, J. S., & Sung, G. H. (2019). Neuroprotective and therapeutic effect of Cordyceps militaris on ischemia-induced neuronal death and cognitive impairments. Saudi Journal of Biological Sciences, 26(7), 1352–1357. https://doi.org/https://doi.org/10.1016/j.sjbs.2018.08.011
   Google Scholar
• Kolawole, F. L., Akinwande, B. A., & Adeomowaye, B. I. (2020). Physicochemical properties of novel cookies produced from orange-fleshed sweet potato cookies enriched with sclerotium of edible mushroom (Pleurotus tuberregium). Journal of the Saudi Society of Agricultural Sciences, 19(2), 174–178. https://doi.org/https://doi.org/10.1016/j.jssas.2018.09.001
   Google Scholar
• Liu, J., Luo, J., Ye, H., Sun, Y., Lu, Z., & Zeng, X. (2009). Production, characterization and antioxidant activities in vitro of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3. Carbohydrate Polymers, 78(2), 275–281. https://doi.org/https://doi.org/10.1016/j.carbpol.2009.03.046
   Google Scholar
• Liu, X., Huang, K., & Zhou, J. (2014). Composition and antitumor activity of the mycelia and fruiting bodies of Cordyceps militaris. Journal of Food and Nutrition Research, 2(2), 74–79. https://doi.org/http://doi.org/10.12691/jfnr-2-2-3
   Google Scholar
• Mancebo, C. M., Picon, J., & Gomez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264–269. https://doi.org/https://doi.org/10.1016/j.lwt.2015.05.057
   Google Scholar
• Oghbaei, M., & Prakash, J. (2013). Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research, 5(1), 52–58.
   Google Scholar
• Okpala, L., Okoli, E., & Udensi, E. (2013). Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science & Nutrition, 1(1), 8–14. https://doi.org/https://doi.org/10.1002/fsn3.2
   Google Scholar
• Reis, F. S., Barros, L., Calhelha, R. C., Ciric, A., Van Griensven, L. J., Sokovic, M., & Ferreira, I. C. (2013). The methanolic extract of Cordyceps militaris (L.) Link fruiting body shows antioxidant, antibacterial, antifungal and antihuman tumor cell lines properties. Food and Chemical Toxicology, 62(62), 91–98. https://doi.org/https://doi.org/10.1016/j.fct.2013.08.033
   Google Scholar
• Sharma, S., Saxena, D. C., & Riar, C. S. (2016, November). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millet. Journal of Cereal Science, 72, 153–161. https://doi.org/http://doi.org/10.1016/j.jcs.2016.10.012
   Google Scholar
• Shrestha, B., Zhang, W., Zhang, Y., & Liu, X. (2012). The medicinal fungus Cordyceps militaris: Research and development. Mycological Progress, 11(3), 599–614. https://doi.org/https://doi.org/10.1007/s11557-012-0825-y
   Google Scholar
• Sinthusamran, S., Benjakul, S., Kijroongrojana, K., & Prodpran, T. (2019). Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp. Journal of Food Science and Technology-mysore, 56(3), 1145–1154. https://doi.org/https://doi.org/10.1007/s13197-019-03575-2
   Google Scholar
• Tang, J., Qian, Z., & Wu, H. (2018, November). Enhancing cordycepin production in liquid static cultivation of Cordyceps militaris by adding vegetable oils as the secondary carbon source. Bioresource Technology, 268, 60–67. https://doi.org/https://doi.org/10.1016/j.biortech.2018.07.128
   Google Scholar
• Wang, J., Xiao, Y., Rui, X., Xu, X., Guan, Y., Zhang, Q., & Dong, M. (2016). Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Advances, 6(105), 103668–103682. https://doi.org/https://doi.org/10.1039/C6RA20730H
   Google Scholar
• Wootton-Beard, P. C., Moran, A., & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Research International, 44(1), 217–224. https://doi.org/https://doi.org/10.1016/j.foodres.2010.10.033
   Google Scholar
• Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X., Jiang, M., & Dong, M. (2014, September). Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. Journal of Functional Foods, 10, 210–222. https://doi.org/https://doi.org/10.1016/j.jff.2014.06.008
   Google Scholar
• Yusufu, M. I., & Akhigbe, A. O. (2014). The production of pawpaw enriched cookies: Functional, physicochemical and sensory characteristics. Asian Journal of Agricultural and Food Sciences, 1(2), 100–106. https://doi.org/http://doi.org/10.1200/JOP.2011.000424
   Google Scholar
• Zhang, J., Wen, C., Duan, Y., Zhang, H., & Ma, H. (2019). Advance in Cordyceps militaris (Linn) Link polysaccharides: Isolation, structure, and bioactivities: A review. International Journal of Biological Macromolecules, 132(1), 906–914. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2019.04.020
   Google Scholar