Innovative application of microencapsulated polyphenols in cereal products: Optimization of the formulation of dairy‐ and gluten‐free pastry
Weronika Bińkowska,
Arkadiusz Szpicer,
Adrian Stelmasiak
et al.
Abstract:During the last decade, consumers pay much attention to the food they eat. They try to choose functional products that have a beneficial effect on health and well‐being, beyond their typical nutritional function. For this reason, the primary aim of the study was to create a gluten‐free and dairy‐free cereal product with increased polyphenol and fiber content. Microencapsulation technology using freeze‐drying method and trehalose as matrix material was used in order to protect the polyphenols from the degradati… Show more
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