Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour...

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Detalles Bibliográficos
Autores principales: Espinosa-Solis, Vicente, Zamudio-Flores, Paul Baruk, Tirado-Gallegos, Juan Manuel, Ramírez-Mancinas, Salvador, Olivas-Orozco, Guadalupe Isela, Espino-Díaz, Miguel, Hernández-González, María, García-Cano, Verónica Graciela, Sánchez-Ortíz, Olalla, Buenrostro-Figueroa, José Juan, Baeza-Jiménez, Ramiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722931/
https://www.ncbi.nlm.nih.gov/pubmed/31366054
http://dx.doi.org/10.3390/foods8080299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722931/
https://www.ncbi.nlm.nih.gov/pubmed/31366054
http://dx.doi.org/10.3390/foods8080299

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