Publications by authors named "Patricia M A Porras Loaiza"
Article Synopsis
- The study aimed to create a healthier bread by blending wheat, amaranth, and orange sweet potato flours to improve nutritional value while maintaining good physical characteristics.
- The optimal blend found was 68.7% wheat, 22.7% amaranth, and 8.6% sweet potato, resulting in bread that visually resembled traditional wheat bread.
- This new bread offered higher protein quality, more fermentable fiber, pro-vitamin A, better antioxidant properties, and a lower glycemic index than conventional 100% wheat bread.
