Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 202-211

  Torres, Alexia ^a   Frias, Juana ^b   Granito, Marisela ^a   Vidal Valverde, Concepción ^b  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Fortified pasta; Germination; Nutritional quality; Pigeon pea; Sensory evaluation

Indexed keywords

ALPHA GALACTOSIDASE; ALPHA TOCOPHEROL; ASCORBIC ACID; INOSITOL PHOSPHATE; PHYTIC ACID; RIBOFLAVIN; TANNIN; THIAMINE; TRYPSIN INHIBITOR;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; COOKING; DIETARY FIBER; DIGESTION; FAT CONTENT; FLUOR; FOOD COMPOSITION; FOOD PROCESSING; GERMINATION; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PASTA; PIGEONPEA; PLANT SEED; PROTEIN CONTENT; PROTEIN DEPLETION; SENSORY ANALYSIS; SENSORY EVALUATION; TEMPERATURE SENSITIVITY; WATER ABSORPTION;

CAJANUS CAJAN; SEMOLINA;

EID: 33746865270     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.018     Document Type: Article

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