Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with whe...

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Bibliographic Details
Main Authors: Wani Suhana Ayoub, Insha Zahoor, Aamir Hussain Dar, Nadira Anjum, R. Pandiselvam, Salma Farooq, Alexandru Vasile Rusu, João Miguel Rocha, Monica Trif, G. Jeevarathinam
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Nutrition
Subjects:
biscuits
banana peel powder
wheat bran
rice bran
optical microscopy
storage
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1016717/full

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