Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, p...

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Detalles Bibliográficos
Autores principales: Raczkowska, Ewa, Nowicka, Paulina, Wojdyło, Aneta, Styczyńska, Marzena, Lazar, Zbigniew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868510/
https://www.ncbi.nlm.nih.gov/pubmed/35204072
http://dx.doi.org/10.3390/antiox11020190

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868510/
https://www.ncbi.nlm.nih.gov/pubmed/35204072
http://dx.doi.org/10.3390/antiox11020190

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