Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1140-1148

  Fares, Clara ^a   Menga, Valeria ^a  

^a CRA   (Italy)

Author keywords

Carbohydrates; Chickpea; Cooking; Pasta processing; Phenolic acids; Toasting process; Total phenolic content; Trolox equivalent antioxidant capacity

Indexed keywords

CHICKPEA; PHENOLIC ACIDS; TOASTING PROCESS; TOTAL PHENOLIC CONTENT; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

CARBOHYDRATES; COOKING; ORGANIC ACIDS; THERMAL PROCESSING (FOODS);

PHENOLS;

CARBOHYDRATE; FERULIC ACID; PHENOL; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; CHICKPEA; CONTROLLED STUDY; COOKING; DIETARY FIBER; FLOUR; NONHUMAN; NUTRITIONAL PARAMETERS; PASTA; QUALITY CONTROL; TOASTING; WHEAT;

CICER ARIETINUM; SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 81855161868     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.080     Document Type: Article

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