FBVCFibre Based Variable Contrast (photograph type)
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From the analysis found, the FBVC can be classified as whole meal.
The low lipid content found in the FBVC correlates well with the lower possibility of lipid oxidation deterioration reactions, increasing the stability of the product in the storage, potentiated with the reduced moisture content and energetic value found in the flour.
Regarding the preference test, the majority of the evaluators were female (71%), were over 18 years old (87%), incomplete higher education (58%) and only 5% had ever consumed any product made from PBV or FBVC. According to Table 5, all samples were equally preferred.