Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours

This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana fl...

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Veröffentlicht in:	Brazilian Journal of Food Technology 2024, Vol.27, p.1-9
Hauptverfasser:	Wibowo, Samantha Arnie, Surono, Ingrid Suryanti
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Aluminum Aluminum chloride Antioxidant activity Antioxidants Biscuits Chloride Flavonoids Flour Free radicals Fruits Functional biscuit Ingredients Leaves Moringa Oxidative stress Phenolic compounds Phenols Physiology Phytochemicals Soy products Soybeans Tempeh Total phenolics Wheat
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