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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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Главные авторы: Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI AG 2022-05-01
Серии:Foods
Предметы:
pear, date, and apple by-products
pasta
wheat flour
cooking quality
sensorial properties
scanning electron microscopy
Online-ссылка:https://www.mdpi.com/2304-8158/11/10/1393
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