Publication detail

Functional Properties of Muffins as Affected by Substituing Wheat Flour with Carob Powder

Authors: Červenka Libor | Frühbauerová Michaela | Velichová Helena

Year: 2019

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Functional Properties of Muffins as Affected by Substituing Wheat Flour with Carob Powder	Water activity and moisture content increased with the increase of unroasted carob powder level up to 10% (w/w) then dropped down. Addition of roasted carob powder resulted in their gradual decrease. The extracts of fortified muffins did not show apparent trends in antioxidant properties. Increasing the level of carob powder in muffin did not always correspond in the increase of antioxidant properties. The results of this study showed that the replacement of wheat flour with carob powder increased the antioxidant status of muffins, however the higher the level of carob powder, the higher the potential to the formation of Maillard products.

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