Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango ( Mangifera indica )

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango ( Mangifera indica )

Mango leaf ( Mangifera indica L.) is used in traditional medicine and more recently in food applications due to its bioactive compounds that promote healthy effects. The objectives of the present study were to develop a sliced bread (SB) enriched with leaf powder from three mango varieties (Kent, C...

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Bibliographic Details
Main Authors: Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
mango by-product
bakery product
bread fortification
functional food
chromatic parameters
antioxidant capacity
Online Access:https://journal.pan.olsztyn.pl/Antioxidant-Properties-Texture-and-Sensory-Quality-of-Sliced-Bread-Enriched-with,194599,0,2.html
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