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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...

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Furkejuvvon:
Váldodahkkit: Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: MDPI AG 2022-05-01
Ráidu:Foods
Fáttát:
pear, date, and apple by-products
pasta
wheat flour
cooking quality
sensorial properties
scanning electron microscopy
Liŋkkat:https://www.mdpi.com/2304-8158/11/10/1393
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