Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% r...

Full description

Bibliographic Details
Main Authors: Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska, Jarosława Rutkowska
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:International Journal of Molecular Sciences
Subjects:
gluten-free product
oleogels
fatty acids
solid fat replacers
quality of lipid fraction
microtomography
Online Access:https://www.mdpi.com/1422-0067/22/17/9220

Internet

https://www.mdpi.com/1422-0067/22/17/9220

Similar Items