The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriche...

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Bibliographic Details
Main Authors: Mirosława Karpińska-Tymoszczyk, Magdalena Surma, Marzena Danowska-Oziewicz, Lidia Kurp, Monika Jabłońska, Karolina Kusek, Tomasz Sawicki
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Molecules
Subjects:
cookies
sea buckthorn
polyphenols
antioxidant activity
acrylamide reduction
sensory quality
Online Access:https://www.mdpi.com/1420-3049/29/21/5148
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