Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel...

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其他作者:	Mercado Mercado, Gilberto, Núñez-Gastélum, José Alberto, Cancino Herrera, Daniel Isram, Ramos García, Karla Elizabeth, Juárez García, Alondra Valeria, Huerta De La Trinidad, Elia
格式:	Artículo
语言:	English
出版:	2024
主题:	Tortilla roselle decoction calyxes phenolic compounds corn wheat antioxidant capacity info:eu-repo/classification/cti/6
在线阅读:	https://doi.org/10.51745/najfnr.8.17.178-191 https://najfnr.com/home/article/view/433
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