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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...

Deskribapen osoa

Gorde:
Egile Nagusiak: Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2022-05-01
Saila:Foods
Gaiak:
pear, date, and apple by-products
pasta
wheat flour
cooking quality
sensorial properties
scanning electron microscopy
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/11/10/1393
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