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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131948 | PMC |
| http://dx.doi.org/10.5114/ada.2022.115895 | DOI Listing |
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- * This study specifically aimed to enhance muffin nutrition by incorporating cranberry and blueberry powders at varying concentrations (3%, 6%, 9%) and evaluate consumer acceptability alongside analyzing several physical and sensory properties.
- * Results indicated that the addition of blueberry powder significantly affected pH and acidity levels, while also increasing texture hardness and gumminess in muffins compared to control samples, suggesting that these fruit extracts positively impact overall product quality.
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