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...

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Principais autores:	Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2022-05-01
叢編:	Foods
主題:	pear, date, and apple by-products pasta wheat flour cooking quality sensorial properties scanning electron microscopy
在線閱讀:	https://www.mdpi.com/2304-8158/11/10/1393
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