Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 299-309

  Aravind, Nisha ^a,b   Sissons, Mike ^a   Egan, Narelle ^a   Fellows, Christopher ^b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Antioxidants; Durum; Fibre; Functional food; Microscopy; Pasta; Starch digestion

Indexed keywords

ANTIOXIDANT STATUS; ANTIOXIDANTS; COOKING PROPERTIES; DIETARY FIBRE; DISEASE PREVENTION; DURUM; DURUM WHEATS; FIBRE CONTENT; FUNCTIONAL FOODS; HIGH TEMPERATURE; HUMAN HEALTH; IN-VITRO; INFERIOR QUALITY; PASTA; SENSORY PROPERTIES; TECHNOLOGICAL PROPERTIES;

STARCH; STRUCTURAL ANALYSIS; THERMAL PROCESSING (FOODS);

FIBERS;

ANTIOXIDANT; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE METABOLISM; CONTROLLED STUDY; COOKING; DIETARY FIBER; DIGESTION; DURUM SEMOLINA; DURUM WHEAT SPAGHETTI; FOOD COLOR; FOOD HANDLING; FOOD QUALITY; FOOD TEXTURE; IN VITRO STUDY; NONHUMAN; PASTA; SUBSTITUTION REACTION; WHEAT;

SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 80052261934     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.042     Document Type: Article

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