Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxid...

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Bibliographic Details
Main Authors: Constantin Croitoru, Claudia Mureșan, Mihaela Turturică, Nicoleta Stănciuc, Doina Georgeta Andronoiu, Loredana Dumitrașcu, Vasilica Barbu, Elena Enachi (Ioniță), Georgiana Horincar (Parfene), Gabriela Râpeanu
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Molecules
Subjects:
black rice flour
anthocyanins
antioxidant activity
low gluten muffins
added value products
Online Access:https://www.mdpi.com/1420-3049/23/11/3047

Internet

https://www.mdpi.com/1420-3049/23/11/3047

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