Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production.
Antioxidant activity
Bioactive compounds
Color
Protein
Texture
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Aug 2020
Aug 2020
Historique:
revised:
14
01
2020
accepted:
05
03
2020
entrez:
7
7
2020
pubmed:
7
7
2020
medline:
7
7
2020
Statut:
ppublish
Résumé
The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10, 15, 20 and 25% of AF. Analyzes of antioxidants and bioactive compounds of AF and pasta, and the quality of pasta (color, optimal cooking time, water absorption capacity, cooking loss, texture and centesimal composition) were evaluated. The higher content of polyphenols and flavonoids were found in P25, as well as higher antioxidant activity. The addition of AF influenced the pasta color, decreasing the L* and a*, and increasing b* (
Identifiants
pubmed: 32624598
doi: 10.1007/s13197-020-04324-6
pii: 4324
pmc: PMC7316898
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2926-2933Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
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