Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%....

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Bibliographic Details
Main Authors: Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
enriched pasta
functional food
by-products
antioxidants
Online Access:https://www.mdpi.com/1420-3049/27/19/6342

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