Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additional...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki, Renata Nowak, Wioleta Pietrzak
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: MDPI AG 2023-10-01
Sraith:Molecules
Ábhair:
pasta
micronized oat husk
hull
quality
texture
antioxidant properties
Rochtain ar líne:https://www.mdpi.com/1420-3049/28/20/7197

Ar líne

https://www.mdpi.com/1420-3049/28/20/7197

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