Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum

Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum

Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulate...

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Bibliographic Details
Main Authors:	José Luis Valenzuela Gutiérrez, Ofelia Rouzaud Sández, Gustavo González Aguilar, Guadalupe Amanda López Ahumada, Maribel Robles Sánchez
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2022-07-01
Series:	Brazilian Journal of Food Technology
Subjects:	Functional foods Antioxidant activity Phenolic compounds
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100436&lng=en&tlng=en

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