Cargando…

Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kim, Si-Yeon, Hong, Seok-Young, Choi, Hyun-Su, Kim, Jong-Hun, Jeong, Se-Ho, Lee, Su-Yong, Kim, Sung-Hun, Lee, Dong-Un
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914822/ https://www.ncbi.nlm.nih.gov/pubmed/36766037 http://dx.doi.org/10.3390/foods12030508

Ejemplares similares

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour
por: Kim, Ye-Na, et al.
Publicado: (2019)

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread
por: Roncolini, Andrea, et al.
Publicado: (2019)

Increasing the functionality of sponge cakes by mint, and cocoa powder addition
por: Sik, Beatrix, et al.
Publicado: (2023)

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder
por: Zhu, Ying, et al.
Publicado: (2012)

Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder
por: Li, Guanghui, et al.
Publicado: (2020)

Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes
por: Lao, Yu-Xia, et al.
Publicado: (2019)

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners
por: Marzec, Agata, et al.
Publicado: (2021)

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food
por: Csurka, Tamás, et al.
Publicado: (2022)

Nano based lutein extraction from marigold petals: optimization using different surfactants and co-surfactants
por: Jalali Jivan, Mehdi, et al.
Publicado: (2019)

The Active Ingredients Identification and Antidiarrheal Mechanism Analysis of Plantago asiatica L. Superfine Powder
por: Dong, Chun-Liu, et al.
Publicado: (2021)

Genome size estimation of false daisy, cheek weed, pot marigold and marigold
por: Waquar, Akhter Ansari, et al.
Publicado: (2023)

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
por: Tolve, Roberta, et al.
Publicado: (2021)

Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder
por: Xu, Qinglian, et al.
Publicado: (2021)

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification
por: Ahmed, Abdelrahman R., et al.
Publicado: (2023)

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake
por: Najjaa, Hanen, et al.
Publicado: (2020)

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
por: Kowalski, Stanisław, et al.
Publicado: (2023)

Marigolds in the CT scanner
por: Hayter, Charles
Publicado: (2021)

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach
por: Ataei Nukabadi, Fariba, et al.
Publicado: (2020)

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
por: Yeon, Su-Jung, et al.
Publicado: (2017)

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier
por: Liang, Li, et al.
Publicado: (2022)

Green extraction of lutein from marigold flower petals, process optimization and its potential to improve the oxidative stability of sunflower oil
por: Manzoor, Shaziya, et al.
Publicado: (2022)

Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder
por: Sun, Xianbao, et al.
Publicado: (2019)

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder
por: Li, Cai‐xia, et al.
Publicado: (2019)

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles
por: Li, Guanghui, et al.
Publicado: (2023)

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2022)

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake
por: Gomes, Winston Pinheiro Claro, et al.
Publicado: (2022)

Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour
por: Ahmadinia, Fariba, et al.
Publicado: (2023)

The Medicinal Value of the Yellow Marigold
Publicado: (1891)

Protective effects of Purendan superfine powder on retinal neuron apoptosis in a rat model of type 2 diabetes mellitus★
por: Dong, Zhijun, et al.
Publicado: (2012)

TMT proteomics analysis reveals the mechanism of bleomycin-induced pulmonary fibrosis and effects of Ginseng honeysuckle superfine powdered tea
por: Li, Xiaoli, et al.
Publicado: (2023)

In Vitro α-Amylase and α-Glucosidase Inhibitory Effects, Antioxidant Activities, and Lutein Content of Nine Different Cultivars of Marigold Flowers (Tagetes spp.)
por: Parklak, Wason, et al.
Publicado: (2023)

MRL and SuperFine+MRL: new supertree methods
por: Nguyen, Nam, et al.
Publicado: (2012)

Antioxidant and Skin Anti-Aging Effects of Marigold Methanol Extract
por: Kang, Chul Ho, et al.
Publicado: (2018)

Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
por: Laugesen, Susanne Bølling, et al.
Publicado: (2022)

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties
por: Gao, Yuan, et al.
Publicado: (2022)

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk
por: Sheikh, Sania, et al.
Publicado: (2022)

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
por: Najjar, Zein, et al.
Publicado: (2022)

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
por: Caponio, Giusy Rita, et al.
Publicado: (2022)

Current results on the potential health benefits of lutein
por: Kim, Jae Kwang, et al.
Publicado: (2016)

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder
por: Kim, Seung Mi, et al.
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_n4tmdck5n2h9okm91bnktjc8lf