Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies

Replacing wheat flour and sunflower oil with Sacha inchi flour and oil enhanced the nutritional profile, fatty acid composition, and antioxidant capacity of cookies, while modulating their texture and geometry. These findings demonstrate the technological feasibility of using Sacha inchi derivatives as functional ingredients in bakery products, supporting the development of sustainable, health-oriented foods and promoting the valorization of Amazonian crops and by-products.