Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread

Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (<i>Plantago psyllium</i>) and 20% psyllium husk (<i>Plantago ovata Forsk</i>) on the quality charac...

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Bibliographic Details
Main Authors: Agata Wojciechowicz-Budzisz, Ewa Pejcz, Radosław Spychaj, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
<i>Plantago</i>
psyllium
rye bread
dietary fiber
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/12/19/3534

Internet

https://www.mdpi.com/2304-8158/12/19/3534

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