Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (<i>w/w</i>) of <i>Moringa oleifera</i> L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phen...

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Bibliographic Details
Main Authors: Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti, Barbara Simonato
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
<i>Moringa oleifera</i>
phenolic bioaccessibility
starch digestion
slowly digestible starch
resistant starch
Online Access:https://www.mdpi.com/2304-8158/9/5/628

Internet

https://www.mdpi.com/2304-8158/9/5/628

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