The Potential of Wine Lees as a Fat Substitute for Muffin Formulations

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML10...

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Detalles Bibliográficos
Autores principales: Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340648/
https://www.ncbi.nlm.nih.gov/pubmed/37444321
http://dx.doi.org/10.3390/foods12132584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340648/
https://www.ncbi.nlm.nih.gov/pubmed/37444321
http://dx.doi.org/10.3390/foods12132584

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