Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta.
agro-industrial by-product
dietary fiber
fortified pasta
phenolic compounds
starch digestibility
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
19 Mar 2020
19 Mar 2020
Historique:
received:
21
02
2020
revised:
11
03
2020
accepted:
17
03
2020
entrez:
25
3
2020
pubmed:
25
3
2020
medline:
25
3
2020
Statut:
epublish
Résumé
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (
Identifiants
pubmed: 32204341
pii: foods9030354
doi: 10.3390/foods9030354
pmc: PMC7142464
pii:
doi:
Types de publication
Journal Article
Langues
eng
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