dc.contributor.author | COVALIOV, Eugenia | |
dc.contributor.author | CAPCANARI, Tatiana | |
dc.contributor.author | RESITCA, Vladislav | |
dc.contributor.author | CHIRSANOVA, Aurica | |
dc.date.accessioned | 2024-05-14T06:25:44Z | |
dc.date.available | 2024-05-14T06:25:44Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | COVALIOV, Eugenia et al. Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition. In: Ukrainian Food Journal, 2023. vol. 12. iss. 1, p. 7-20. ISSN 2304–974X. e-ISSN 2313–5891. | en_US |
dc.identifier.issn | 2304–974X | |
dc.identifier.issn | 2313–5891 | |
dc.identifier.uri | https://doi.org/10.24263/2304-974X-2023-12-1-3 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/27075 | |
dc.description.abstract | The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. The sensorial evaluation showed that to produce sponge cakes with high quality, replacement of wheat flour with milk thistle seed powder should not exceed 10%. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Ukrainian National University of Food Technologies | en_US |
dc.relation.ispartofseries | Ukrainian Food Journal;2023. Volume 12. Issue 1 | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | sponge cakes | en_US |
dc.subject | milk thistle seed powder | en_US |
dc.subject | milk thistle (Silybum marianum L.) | en_US |
dc.title | Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition | en_US |
dc.type | Article | en_US |
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