Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the qu...

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Bibliographic Details
Main Authors: Aliona Ghendov-Mosanu, Natalia Netreba, Greta Balan, Daniela Cojocari, Olga Boestean, Viorica Bulgaru, Angela Gurev, Liliana Popescu, Olga Deseatnicova, Vladislav Resitca, Carmen Socaciu, Adela Pintea, Tamar Sanikidze, Rodica Sturza
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
<i>Cucurbita moschata</i>
shortbread cookies
biologically active compounds
antioxidant activity
antimicrobial activity
texture
Online Access:https://www.mdpi.com/2304-8158/12/21/3907

Internet

https://www.mdpi.com/2304-8158/12/21/3907

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