Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Abstract Bread is considered one of the most popular bakery products consumed in several world regions including Sri Lanka. The potential of utilization of two rhizome flours (Lasia spinosa and Nelumbo nucifera) was evaluated in bread formulation with four different substitution levels (20, 40, 60,...

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Bibliographic Details
Main Authors: N. N. G. Chiranthika, A. Chandrasekara, K. D. P. P. Gunathilake
Format: Article
Language:English
Published: BMC 2024-03-01
Series:Food Production, Processing and Nutrition
Subjects:
Antidiabetic
Bread
Functional
Lasia spinosa
Nelumbo nucifera
Online Access:https://doi.org/10.1186/s43014-023-00179-4

Internet

https://doi.org/10.1186/s43014-023-00179-4

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