Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder

The chiffon cake is widely consumed and is especially age-friendly due to its soft texture and ease of swallowing. However, conventional formulations based on low-gluten flour (LGF) are low in bioactive compounds and offer limited nutritional value. This study examined whether partial replacement of...

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Egile Nagusiak:	Kuo-En Cheng, Li-Yun Lin, Chin-Chu Chen, Jia-Hsin Guo
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2025-12-01
Saila:	Foods
Gaiak:	mycoprotein <i>Fusarium venenatum</i> chiffon cake free and bound phenolics flavonoid content antioxidant capacity
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/15/1/116
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