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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to...

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Principais autores: Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga, Isabel Hernando
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-10-01
coleção:Foods
Assuntos:
bakery products
celiac disease
<i>Diospyros kaki</i>
tannins
carotenoids
antioxidant activity
Acesso em linha:https://www.mdpi.com/2304-8158/11/21/3357
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