Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein...
Main Authors: | Si-Yeon Kim, Seok-Young Hong, Hyun-Su Choi, Jong-Hun Kim, Se-Ho Jeong, Su-Yong Lee, Sung-Hun Kim, Dong-Un Lee |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/3/508 |
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