Enrichment of white flour with spices positively impact safety and consumer acceptance of bread

Aiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their...

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Detalhes bibliográficos
Autor principal: Issaoui, Manel (author)
Outros Autores: Nesrine, Mahfoudhi (author), Flamini, Guido (author), Delgado, Amélia (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Fitonutrientes
Bioeconomia circular
Qualidade alimentar
Processamento de alimentos
Segurança alimentar
Sistemas alimentares sustentáveis
Enriched bread
Nutritional value
Safety
Furan compounds
Bioactive compounds
Aroma
Sensorial proprieties
Texto completo:http://hdl.handle.net/10400.1/17219
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/17219

Texto Completo

http://hdl.handle.net/10400.1/17219

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