Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects§

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects§

Research background. There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food into...

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Bibliografiske detaljer
Main Authors: Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov
Format: Article
Sprog:English
Udgivet: University of Zagreb Faculty of Food Technology and Biotechnology 2023-01-01
Serier:Food Technology and Biotechnology
Fag:
cake
healthy alternative
fruit ingredient
Prunus spp.
baked goods
technological factors
Online adgang:https://hrcak.srce.hr/file/447110

Internet

https://hrcak.srce.hr/file/447110

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