Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)

The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM red...

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Detalles Bibliográficos
Autores principales: Sharma, Savita, Malhotra, Nancy, Singh, Arashdeep, Sharma, Rajan, Domínguez, Rubén, Lorenzo, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699357/
https://www.ncbi.nlm.nih.gov/pubmed/36431936
http://dx.doi.org/10.3390/molecules27227835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699357/
https://www.ncbi.nlm.nih.gov/pubmed/36431936
http://dx.doi.org/10.3390/molecules27227835

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