The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the <i>Lamiaceae</i> family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPP...

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Bibliographic Details
Main Authors: Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
bakery products
functional properties
HS-SPME-GC/MS
<i>Lamiaceae</i> herbs
sensory analysis
volatiles
Online Access:https://www.mdpi.com/1420-3049/25/23/5626

Internet

https://www.mdpi.com/1420-3049/25/23/5626

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