Effects of sugar beet fiber on spaghetti quality;Der einfluss von zuckerrübenfaserstoffen auf die qualität von spaghetti

Zuckerindustrie

Volumn 125, Issue 4, 2000, Pages 248-250

  Özboy, Özen ^a   Köksel, Hamit ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034164864     PISSN: 03448657     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Stasse-Wolthuis, M.: Influence of dietary fiber on cholesterol metabolism and colonie function in healthy subjects. World Rev. Nutr. Diet 36 (1981) 100-140
2. Anderson, J.W.; Story, L.; Sieling, B.; Chen, W.L.; Petro, M.S.; Story, J.: Hypercholesterolemic effect of oat bran intake for hypercholesterolemic men. Am. J. Clin. Nutr. 40 (1984) 1146-1152
3. Burkitt, D.P.; Walker, A.R.P.; Painter, N.S.: Dietary fiber and disease. J. Am. Med. Assoc. 229 (1974) 1068-1074
4. Bertin, C.; Ronan, X.; Thibault, J.F.: Structurc and properties of sugar beet fiber. J. Sci. Food Agric. 44 (1988) 15-29
5. Köksel, H.; Özboy, Ö.: Effects of sugar beet fiber on cookie quality. Zuckerind. 124 (1999) 542-544
6. Özboy, Ö.; Köksel, H.: Utilization of sugar beet fiber in the production of "high fiber bread". Zuckerind. 124 (1999) 712-715
7. th ed., The Association: St. Paul. MN (1990)
8. Soest. P. J. van: Use of detergents in the analysis of fibrous feeds. II. A rapid method for the determination of fiber and lignin. J. A.O.A.C. 46 (1963) 829-835
9. Van Soest, P.J.; Wine, R.H.: Use of detergents in the analysis of fibrous feeds. IV. Determination of plant cell-wall constituents. J. A.O.A.C. 50 (1967) 50-55
10. D'Egidio, M.G.; De Stefanis, E.; Fortini, S.; Galterio, G.; Nardi, S.; Sgrulletta, D.; Bozzini, A.: Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World 27 (1982) 367-369
11. D'Egidio, M.G.; Mariani, B.M.; Nardi, S.; Novaro, P.: Viscoelastograph measures and total organic matter test: suitability in evaluating textural characteristics of cooked pasta Cereal Chem. 70 (1993) 67-72
12. Matsuo, R.R.; Malcolmson, L.J.; Edwards, N.M.; Dexter, J. E.: A colorimetric method for estimating spaghetti cooking losses. Cereal Chem. 69 (1992) 27-29
13. Köksel, H.; Çelik, S.; Tuncer, T.: Effects of gamma irradiation on durum wheat and spaghetti quality. Cereal Chem. 73 (1996) 506-509