Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-f...

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Bibliographic Details
Main Authors: Lihong Han, Zhan-Hui Lu, Jiajia Zhang, Bipasha Chakravarty, Lanyi Jin, Xiaohong Cao
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
asian noodle
chickpea
protein
transglutaminase
cross-linking
quality
Online Access:http://dx.doi.org/10.1080/10942912.2021.1873360

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