Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR...

Descripción completa

Detalles Bibliográficos
Autores principales: Namir, Mohammad, Iskander, Ali, Alyamani, Amal, Sayed-Ahmed, Eman T. Abou, Saad, Ahmed M., Elsahy, Kamal, El-Tarabily, Khaled A., Conte-Junior, Carlos Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101751/
https://www.ncbi.nlm.nih.gov/pubmed/35566217
http://dx.doi.org/10.3390/molecules27092868

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101751/
https://www.ncbi.nlm.nih.gov/pubmed/35566217
http://dx.doi.org/10.3390/molecules27092868

Ejemplares similares