Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss...

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Detalles Bibliográficos
Autores principales: Tolve, Roberta, Pasini, Gabriella, Vignale, Fabiola, Favati, Fabio, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142464/
https://www.ncbi.nlm.nih.gov/pubmed/32204341
http://dx.doi.org/10.3390/foods9030354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142464/
https://www.ncbi.nlm.nih.gov/pubmed/32204341
http://dx.doi.org/10.3390/foods9030354

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