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| Zdroj: |
Food Weekly News; 7/18/2024, p165-165, 1p |
| Abstrakt: |
A recent study conducted by researchers at Poznan University of Physical Education in Poland explored the potential health benefits of adding camelina oil and seeds to muffins. The study aimed to determine if these additions could enhance the bioactive compound content of the muffins while still maintaining their desirable taste. The researchers found that substituting rapeseed oil with camelina oil had no negative impact on the muffins' taste, and the camelina oil actually improved the color of the product. The study suggests that incorporating camelina oil and seeds into baked goods could be a way to increase their health-promoting value. [Extracted from the article] |
| Databáze: |
Complementary Index |
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