Enriching cereals-based products with bioactive compounds is a valuable strategy to improve product quality. We studied carotenoid bioaccessibility and intestinal uptake from a pumpkin-enriched porridge, cookies and sponge ...

The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains ...

Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with ...

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...

The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally ...