Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics

Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics

This study investigated coconut copra’s (CC) potential as a key ingredient in granola formulations, examining its antioxidant activity, techno-functional, rheological, and sensory properties. Copra exhibited a significant antioxidant capacity across multiple assays: DPPH (1.40–1.58 mg TE/g DM), ABTS...

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Bibliographic Details
Main Authors: Audrey Vingadassalon, Ewa Pejcz, Léanne Vinceslas, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Adam Zając, Guylene Aurore, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Applied Sciences
Subjects:
coconut copra
granola
sensory properties
antioxidant activity
functional properties
Online Access:https://www.mdpi.com/2076-3417/15/4/2108

Internet

https://www.mdpi.com/2076-3417/15/4/2108

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