Pasta with Kiwiberry (<i>Actinidia arguta</i>): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Pasta with Kiwiberry (<i>Actinidia arguta</i>): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% <i>w</i>/<i>w</i>). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (co...

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Bibliographic Details
Main Authors: Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek, Przemysław Łukasz Kowalczewski
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
antioxidant properties
cooking behaviors
functional food
microstructure
molecular water dynamics
pasta enrichment
Online Access:https://www.mdpi.com/2304-8158/11/16/2456

Internet

https://www.mdpi.com/2304-8158/11/16/2456

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