Cornelian Cherry (<i>Cornus mas</i>) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

Cornelian Cherry (<i>Cornus mas</i>) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

In the current study, Cornelian cherry powder (CCP, <i>Cornus mas</i>) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% <i>w</i>/<i>w</i>) to replace wheat flour...

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Bibliographic Details
Main Authors: Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, Miroslava Kačániová
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
bakery
biologically active substances
DPPH assay
nutritional value
sensory properties
Online Access:https://www.mdpi.com/2304-8158/12/3/593

Internet

https://www.mdpi.com/2304-8158/12/3/593

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