Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream
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DOI: 10.1111/jfpp.13013
Abstract: The supplementation of chestnut cream in a new muffin formulation was investigated to evaluate the use of chestnut derivatives in baked goods. To assess the muffins qualities, with and without potassium sorbate, were evaluated the… read more here.
Keywords: muffin; chestnut; shelf life; supplementation chestnut ... See more keywords
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology
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DOI: 10.3390/foods11243982
Abstract: Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of… read more here.
Keywords: methodology; calyx extract; muffin; roselle calyx ... See more keywords
Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products
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DOI: 10.3390/molecules27041307
Abstract: Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the… read more here.
Keywords: bread; canary seed; muffin; hairless canary ... See more keywords