Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition

Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-...

Descripción completa

Detalles Bibliográficos
Autores principales: Cardullo, Nunzio, Muccilli, Vera, Di Stefano, Vita, Bonacci, Sonia, Sollima, Lucia, Melilli, Maria Grazia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026318/
https://www.ncbi.nlm.nih.gov/pubmed/35458679
http://dx.doi.org/10.3390/molecules27082482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026318/
https://www.ncbi.nlm.nih.gov/pubmed/35458679
http://dx.doi.org/10.3390/molecules27082482

Ejemplares similares