Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties

Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties

In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The dryin...

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Bibliographic Details
Main Authors: Eva María Santos, Jose A. Rodriguez, Jose M. Lorenzo, Alicia C. Mondragón, Mirian Pateiro, Evelin Gutiérrez, Thania Alexandra Ferreira
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
pumpkin flowers
foam-mat drying
antioxidant capacity
chicken patties
edible flowers
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/11/15/2258

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