Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7...

Descripción completa

Detalles Bibliográficos
Autores principales: Bchir, Brahim, Karoui, Romdhane, Danthine, Sabine, Blecker, Christophe, Besbes, Souhail, Attia, Hamadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140202/
https://www.ncbi.nlm.nih.gov/pubmed/35626963
http://dx.doi.org/10.3390/foods11101393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140202/
https://www.ncbi.nlm.nih.gov/pubmed/35626963
http://dx.doi.org/10.3390/foods11101393

Ejemplares similares