Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat....

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Bibliographic Details
Main Authors: Rania Harastani, Lewis J. James, Sourav Ghosh, Andrew J. Rosenthal, Elliot Woolley
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
reformulation
clean label
obesity
glycaemic response
food industry
healthy
Online Access:https://www.mdpi.com/2304-8158/10/8/1883

Internet

https://www.mdpi.com/2304-8158/10/8/1883

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