Cargando…
Banana Powder as an Additive to Common Wheat Pasta
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteris...
Autores principales: | Biernacka, Beata, Dziki, Dariusz, Różyło, Renata, Gawlik-Dziki, Urszula |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023123/ https://www.ncbi.nlm.nih.gov/pubmed/31948070 http://dx.doi.org/10.3390/foods9010053 |
Ejemplares similares
-
Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
por: Biernacka, Beata, et al.
Publicado: (2023) -
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
por: Biernacka, Beata, et al.
Publicado: (2022) -
Cistus incanus L. as an Innovative Functional Additive to Wheat Bread
por: Cacak-Pietrzak, Grażyna, et al.
Publicado: (2019) -
The influence of Cistus incanus L. leaves on wheat pasta quality
por: Lisiecka, Katarzyna, et al.
Publicado: (2019) -
Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts
por: Lisiecka, Katarzyna, et al.
Publicado: (2023)