Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh)

Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh)

Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the eff...

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Bibliographic Details
Main Authors: Dorota Gumul, Stanisław Kowalski, Anna Mikulec
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Molecules
Subjects:
by-products
unripe apples
functional foods
circular economy
Online Access:https://www.mdpi.com/1420-3049/30/10/2189
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