Effect of <i>Parinari curatellifolia</i> Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Effect of <i>Parinari curatellifolia</i> Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

This study investigated the impact of <i>Parinari curatellifolia</i> peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of <i>Parinari (P). curatellifolia</i> peel flour were formulated and ch...

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Bibliographic Details
Main Authors: Shonisani Eugenia Ramashia, Felicia Matshepho Mamadisa, Mpho Edward Mashau
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Processes
Subjects:
composite flour
proximate composition
polyphenolic compounds
antioxidant activity
textural properties
Online Access:https://www.mdpi.com/2227-9717/9/8/1262

Internet

https://www.mdpi.com/2227-9717/9/8/1262

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