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Physical and chemical characterization of biscuit with or without hibiscus flour

Ferreira, Danilo Maciel; Carvalho, Kellen Cristina Masaro; Natel, Andressa Santanna; Aguiar , Édina de Fátima; Silva, Luis Felipe Lima e

Consumers re increasing demand for foods with healthier and more functional attractions. The addition of hibiscus flour in the dough formulation can improve the color, flavor and functional properties of cookies. Within this context, the present study aimed to evaluate the physical and chemical parameters (moisture, crude protein, fat, dietary fiber, minerals, carbohydrates, energy value, water activity, pH and...

Date: 2022   |   Origin: Oasisbr
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