Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours

Autor:	Tamirat Kore, Workineh Abebe, Paulos Getachew
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	macaroni semolina tef chickpea Cooking and textural property Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 25, Iss 1, Pp 2254-2266 (2022)
Druh dokumentu:	article
ISSN:	10942912 1532-2386 1094-2912
DOI:	10.1080/10942912.2022.2130941
Popis:	Durum wheat semolina is the preferable ingredient for pasta products preparation. However, it has low protein quality, micronutrient and fiber composition. In this study, response surface methodology was applied to optimally formulate a macaroni by supplementing durum wheat semolina with tef (0 to 40)% and chickpea (0 to 15)% flours. The aim was improving the nutritional quality of the product while maintaining the cooking quality. Supplementing the durum wheat semolina (S) with tef (T) and chickpea (C) flours improved the Water Absorption Capacity and Index (WAC and WAI) significantly (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/1d86bebb6ed84d04b712c2fbb7a76bfb Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.