Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging nettle (<i>Urtica dioica</i> L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, t...

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Bibliographic Details
Main Authors: Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, Piotr Zarzycki
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Molecules
Subjects:
enriched pasta
functional food
glycemic index
phytochemicals
pigments
minerals
Online Access:https://www.mdpi.com/1420-3049/26/22/6909

Internet

https://www.mdpi.com/1420-3049/26/22/6909

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