Development and characterization of functional cookies enriched with spray dried strawberry particles: Sensorial, textural, physicochemical properties, antioxidant capacity and bioaccesibility assay of phenolic compounds

Todays food consumers seek functionality in the products they consume. In this context, the market offers foods enriched with vitamins, minerals, antioxidants, polyphenols, etc. However, it is essential to determine the bioaccessibility of these compounds