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Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation
Author(s) -
Incoronato Anna Lucia,
Cedola Annamaria,
Conte Amalia,
Del Nobile Matteo Alessandro
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14926
Subject(s) - shelf life , control sample , food science , polyphenol , sample (material) , mathematics , sensory system , chemistry , biology , antioxidant , chromatography , biochemistry , neuroscience
All parts of pomegranate, juice and by‐products, were added to pancakes. The enrichment significantly improved the polyphenolic content, the glycemic index, the sensory quality and the product shelf‐life.