Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liq...

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Bibliographic Details
Main Authors: Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
black chickpea
pasta
lactic acid bacteria
fermentation
phenolic compounds
Online Access:https://www.mdpi.com/2304-8158/10/1/182

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