Development and Nutritional Characterization of a Plant-based Ketogenic Soup Enriched with Sunflower (Helianthus annuus L.) and Sesame Seeds (Sesamum indicum L.)
The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a control. Sensory evaluation (9-point hedo...