Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs....

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Detalles Bibliográficos
Autores principales: Pawłowska, Katarzyna, Kuligowski, Maciej, Jasińska-Kuligowska, Iwona, Kidoń, Marcin, Siger, Aleksander, Rudzińska, Magdalena, Nowak, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2018
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096888/
https://www.ncbi.nlm.nih.gov/pubmed/29948608
http://dx.doi.org/10.1007/s11130-018-0675-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096888/
https://www.ncbi.nlm.nih.gov/pubmed/29948608
http://dx.doi.org/10.1007/s11130-018-0675-0

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