The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

Wheat durum pasta was added with dietary fiber from green pea, corn or polydextrose at levels of 6, 12 and 18 g/100 g. Texture analysis showed that the dietary fiber produced cooked pasta with increased hardness, reduced elasticity and cohesiveness, the effect was magnified by the level of fiber con...

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Bibliographic Details
Main Authors: M.E. Rodriguez-Huezo, N. Valeriano-Garcia, A. Totosaus-Sanchez, E.J. Vernon-Carter, J. Alvarez-Ramirez
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Pasta
Dietary fiber
Texture
Secondary structure
In vitro protein digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001470

Internet

http://www.sciencedirect.com/science/article/pii/S2772502222001470

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