Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat....

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Detalles Bibliográficos
Autores principales: Harastani, Rania, James, Lewis J., Ghosh, Sourav, Rosenthal, Andrew J., Woolley, Elliot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393843/
https://www.ncbi.nlm.nih.gov/pubmed/34441660
http://dx.doi.org/10.3390/foods10081883

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393843/
https://www.ncbi.nlm.nih.gov/pubmed/34441660
http://dx.doi.org/10.3390/foods10081883

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