Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
Newton Carlos Santos,
Raphael Lucas Jacinto Almeida,
Eduardo Wagner Vasconcelos de Andrade
et al.
Abstract:The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specif… Show more
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