| Autor: |
Luis Olivera-Montenegro, Angie Condori, Rildo Ocan, Alejandro Marzano, Hugo Romero, Esteban Herrera |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Biology and Life Sciences Forum, Vol 18, Iss 1, p 75 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2673-9976 |
| DOI: |
10.3390/Foods2022-13030 |
| Popis: |
Wheat flour (WF) was replaced with potato flour (PF) at 10%, 20% and 30% (w/w) in combination with enhancers xanthan gum (XG) and wheat gluten (WG). The flour quality, rheological properties and noodle quality were analyzed. Increasing the PF substitution decreases the strength (S); the optimum cooked time (OCT) and water absorption slightly increased with increasing PF content. The best treatment to elaborate dry noodles was 20% of PF and application of WG6% + XG0.4%, while was significant (p ≥ 0.05) on the antioxidant activity compared to the control. The techno-functional and nutritional characteristics of PF can be an alternative to replace to WF. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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