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Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in ter...

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Principais autores: Monika Karaś, Urszula Szymanowska, Magdalena Borecka, Anna Jakubczyk, Dariusz Kowalczyk
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-06-01
Serier:Applied Sciences
Fag:
pumpkin seeds
wafers
phenolics
peptides
antioxidant
functional food
Online adgang:https://www.mdpi.com/2076-3417/14/12/5129
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