Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production

This study aimed to carry out the physical–chemical characterization, assess the functional potential and sensory analysis of bread made with 2.10, 5, 7.1 and 10% of cajá-manga peel flour ( Spondias cytherea Sonn.; CMPF), using a mixture experimental design. CMPF showed high antioxidant activity and...

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Veröffentlicht in:	Journal of food measurement & characterization 2021-10, Vol.15 (5), p.3931-3941
Hauptverfasser:	Perin, Ellen Cristina, Heidmann, Paola Maria, Patel, Vanessa, Barbosa, Juventino Silva, Pieta, Fabiana, Lucchetta, Luciano, Vieira, Naimara Prado, Carvalho, Ivan Ricardo, Pinto, Ellen Porto, Machado-Lunkes, Alessandra
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural production Antioxidants Baking Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Cluster analysis Consumption Design of experiments Engineering Enzymes Evolution Experimental design Flavor Flour Food Science Food waste Formulations Fruits Original Paper Phenolic compounds Phenols Physical characteristics Physical properties Principal components analysis Proteins Sensory evaluation Sensory properties Texture
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