Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Autor:	Keshavdeep Bawa, Arashdeep Singh, Jaswinder Kaur Brar, Vijay Kumar Reddy Surasani, Ravi Pandiselvam
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Nutrition. Foods and food supply TX341-641
Zdroj:	Journal of Food Quality, Vol 2022 (2022)
Druh dokumentu:	article
ISSN:	1745-4557
DOI:	10.1155/2022/3891983
Popis:	Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly (p
Databáze:	Directory of Open Access Journals
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