Publikace detail

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

Autoři: Červenka Libor | Frühbauerová Michaela | Velichová Helena

Rok: 2019

Druh publikace: ostatní - přednáška nebo poster

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
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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