Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additional...

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Detalles Bibliográficos
Autores principales: Biernacka, Beata, Dziki, Dariusz, Różyło, Renata, Gawlik-Dziki, Urszula, Nowak, Renata, Pietrzak, Wioleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608821/
https://www.ncbi.nlm.nih.gov/pubmed/37894676
http://dx.doi.org/10.3390/molecules28207197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608821/
https://www.ncbi.nlm.nih.gov/pubmed/37894676
http://dx.doi.org/10.3390/molecules28207197

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