Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number of bakery foods. However, little is known about the...

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Bibliographic Details
Main Authors: Joaquín Velasco, Aída García-González, Rosario Zamora, Francisco J. Hidalgo, María-Victoria Ruiz-Méndez
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
olive pomace oil
sunflower oil
cupcakes
beating
baking
oxidation
Online Access:https://www.mdpi.com/2304-8158/12/11/2125

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