Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies

Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies

Acerola seeds are a by-product of the food industry, which is rich in dietary fiber and antioxidants. This study evaluated the effects of cellulase treatment conditions, including the initial moisture content, enzyme dose, and incubation time, on the insoluble, soluble, and total dietary fiber conte...

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Bibliographic Details
Main Authors: Van Nguyen Tran, Diep Xuan Thao Dang, Thi Kim Oanh Pham, Thi Quynh Nhi Tran, Nu Minh Nguyet Ton, Thi Thu Tra Tran, Van Viet Man Le
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
bakery product
cellulolysis
dimensional characteristics
malpighia emarginata
proximate composition
textural analysis
Online Access:https://journal.pan.olsztyn.pl/Cellulase-Treatment-of-Acerola-Seeds-and-Its-Effect-on-Physicochemical-Properties,192324,0,2.html
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https://journal.pan.olsztyn.pl/Cellulase-Treatment-of-Acerola-Seeds-and-Its-Effect-on-Physicochemical-Properties,192324,0,2.html

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