Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities.

This study shows that there is a potential to develop new products with feijoa using the fruit, flower or leaves. The wide array of products developed with feijoa during the study such as chutney, sorbet, compote and spice powder, showed that gastronomy has an important role in maintaining local biodiversity while developing sustainable gastronomical products.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research