Relevant factors for raw milk quality for dairy foods manufacture

Effect of adding Theobroma grandiflorum and Hylocereus polyrhizus pulps on the nutritional value and sensory characteristics of bread

“…The significant increase in the moisture content compared to the standard sample (p < 0.05) is likely related to the inner moisture content of the pulps (cupuassu: 83.55%; pitaya: 87.12%; Table 2) which replaced the milk containing 87% of moisture (Cortez et al, 2022). The physicochemical properties of bread are presented in Table 3.…”