Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour...

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Bibliographic Details
Main Authors: Vicente Espinosa-Solis, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica Graciela García-Cano, Olalla Sánchez-Ortíz, José Juan Buenrostro-Figueroa, Ramiro Baeza-Jiménez
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
pasta
apple flour
oat bran
starch digestibility
texture profile analysis
Online Access:https://www.mdpi.com/2304-8158/8/8/299

Internet

https://www.mdpi.com/2304-8158/8/8/299

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