Squash pulp as a source of carotenoids and dietary fiber in dried handmade spaghetti
The aim of this study was to evaluate the effect of different levels of dehydrated squash pulp (DSP) (0, 5, 10, 15, and 25 g·100 g-1 of flour) and drying temperatures (50 and 60 °C) on the quality characteristics of spaghetti, i.e., dietary fiber, total carotenoid content, color, cooking quality, te...
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| Udgivet i: | Revista Facultad Nacional de Agronomía - Medellín |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Nacional de Colombia
2024
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=179978626012 https://www.redalyc.org/journal/1799/179978626012/ https://www.redalyc.org/journal/1799/179978626012/html/ https://www.redalyc.org/journal/1799/179978626012/179978626012.epub https://www.redalyc.org/journal/1799/179978626012/movil |
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