Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 893-900

  Aravind, Nisha ^a,b   Sissons, Mike ^a   Fellows, Christopher M ^b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Carboxymethylcellulose; Digestibility; Durum wheat; Guar gum; Pasta; Soluble fibre

Indexed keywords

CARBOXY METHYLCELLULOSE; DIGESTIBILITY; DURUM WHEATS; GUAR GUMS; PASTA; SOLUBLE FIBRE;

SCANNING ELECTRON MICROSCOPY; STARCH; SUGARS;

FIBERS;

CARBOXYMETHYLCELLULOSE; GUAR GUM; STARCH;

ARTICLE; CARBOHYDRATE METABOLISM; CONFOCAL LASER MICROSCOPY; DIETARY FIBER; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; IN VITRO STUDY; NONHUMAN; PASTA; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; WATER ABSORPTION; WHEAT;

CYAMOPSIS TETRAGONOLOBA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 80755176670     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.073     Document Type: Article

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