Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

Abstract Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The...

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Bibliographic Details
Main Authors: Xin Ning, Yahan Zhou, Zhen Wang, Xiaodong Zheng, Xiaoli Pan, Zhilin Chen, Qiuping Liu, Wei Du, Xiaohuang Cao, Lei Wang
Format: Article
Language:English
Published: Wiley 2022-05-01
Series:Food Science & Nutrition
Subjects:
dietary fiber
dough
dried noodles
fortification
passion fruit mesocarp flour
Online Access:https://doi.org/10.1002/fsn3.2788

Internet

https://doi.org/10.1002/fsn3.2788

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