Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Abstract Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5%...

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Autori principali:	Zahra Amri, Amira Mnari Bhouri, Madiha Dhibi, Mohamed Hammami, Sonia Hammami, Beligh Mechri
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	BMC 2024-05-01
Serie:	BMC Biotechnology
Soggetti:	Pasta Fortification Linseeds Linseeds oil Antioxidant activity Sensory evaluation
Accesso online:	https://doi.org/10.1186/s12896-024-00841-w
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