Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, ch...

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Bibliographic Details
Main Authors: Hanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
snack
baking
carotenoids content
chlorophyll content
total polyphenols content
calorific value
Online Access:https://www.mdpi.com/1420-3049/26/13/3939

Internet

https://www.mdpi.com/1420-3049/26/13/3939

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