Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum
| Autor: | Razieh Niazmand, Sara Naji-Tabasi, Atena Modiri, Moslem Jahani |
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| Jazyk: | perština |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 8, Iss 1, Pp 91-110 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2252-0937 2538-2357 |
| DOI: | 10.22101/JRIFST.2019.04.30.818 |
| Popis: | Dietary fibers have beneficial physiological and metabolic effects and the enrichment of high-consumption products such as spaghetti with fibers can increase the health and reduce the risk of various diseases in the community. In this study, the effect of processed barley bran (at 40, 50 and 60% levels replacement), xanthan gum (at 1 and 2% levels) and their interactions on cooking properties (water absorption, cooking loss, optimum cooking time and swelling index), microstructural, texture and sensory of spaghetti were evaluated. With increasing barley bran content, the water absorption and cooking loss of spaghetti samples significantly decreased and increased, respectively (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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