Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro...

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Detalles Bibliográficos
Autores principales: Rocchetti, Gabriele, Rizzi, Corrado, Pasini, Gabriella, Lucini, Luigi, Giuberti, Gianluca, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278834/
https://www.ncbi.nlm.nih.gov/pubmed/32422925
http://dx.doi.org/10.3390/foods9050628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278834/
https://www.ncbi.nlm.nih.gov/pubmed/32422925
http://dx.doi.org/10.3390/foods9050628

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