Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substit...

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Bibliographic Details
Main Authors: Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Molecules
Subjects:
pasta
leek
cooking properties
mechanical properties
antioxidant activity
quality
Online Access:https://www.mdpi.com/1420-3049/27/14/4495

Internet

https://www.mdpi.com/1420-3049/27/14/4495

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