Original paper
Physicochemical, functional and nutritional properties of kiwifruit flour
Abstract
Starch-rich kiwifruit was made into flour to manage the culled kiwifruit from harvesting and for potential value added processing. Physicochemical properties of the flours made from starchy (unripe)/starch-less (eating-ripe) kiwifruit (‘Hayward’ and Gold3) were studied and compared to those of traditional flours (potato, maize and wheat). Contents of total dietary fiber and free phenolics and in vitro antioxidant capacities of kiwifruit flour...
Paper Details
Title
Physicochemical, functional and nutritional properties of kiwifruit flour
Published Date
Jul 1, 2019
Journal
Volume
92
Pages
250 - 258
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Notes
History