Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables

Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables

The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and va...

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Bibliographic Details
Main Authors: Wiesław Przybylski, Danuta Jaworska, Barbara Sionek, Weronika Sankowska, Marta Wójtowicz
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Applied Sciences
Subjects:
gingerbread
bioactive properties
pumpkin
tomato
beetroot
Online Access:https://www.mdpi.com/2076-3417/12/18/9267

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