Effect of <i>Moringa oleifera</i> 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 (<i>w/w</i>) of <i>Moringa oleifera</i> 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 an...

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Egile Nagusiak:	Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti, Barbara Simonato
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2020-05-01
Saila:	Foods
Gaiak:	<i>Moringa oleifera</i> phenolic bioaccessibility starch digestion slowly digestible starch resistant starch
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/9/5/628
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