Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash an...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Veronika Valková, Hana Ďúranová, Michaela Havrlentová, Eva Ivanišová, Ján Mezey, Zuzana Tóthová, Lucia Gabríny, Miroslava Kačániová
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-05-01
Colecção:Plants
Assuntos:
bakery product
apple pomace
nutritional profile
total polyphenol content
antioxidant activity
sensory properties
Acesso em linha:https://www.mdpi.com/2223-7747/11/9/1256
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados