Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics

Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics

The flours coming from four ancient Sicilian durum wheat cultivars were used to produce spaghetti enriched with 4% inulin at two degree of polymerization (DP): cardoon roots (CRI, high DP) and chicory (CHI, low DP). The influence of DP on quality, sensory properties, glycaemic index (GI) of enriched...

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Bibliographic Details
Main Authors: Antonella Garbetta, Isabella D'Antuono, Maria Grazia Melilli, Carla Sillitti, Vito Linsalata, Salvatore Scandurra, Angela Cardinali
Format: Article
Language:English
Published: Elsevier 2020-08-01
Series:Journal of Functional Foods
Subjects:
Inulin
Enriched spaghetti
Polymerization degree
Glycaemic index
In vitro digestion
Durum wheat ancient cultivars
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620302280

Internet

http://www.sciencedirect.com/science/article/pii/S1756464620302280

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