Addition of microencapsulated soybean molasses to pasta formulations

Addition of microencapsulated soybean molasses to pasta formulations

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pa...

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Main Authors: Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Andressa Fraton Moreira da Silva, Gabriela Ilha Viegas, Bruna Nichelle Lucas, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Claudia Severo da Rosa
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2021-05-01
Series:Ciência Rural
Subjects:
sensory evaluation
phenolic
microcapsules
color
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752&tlng=en

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