Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta

Journal of Food Science

Volumn 79, Issue 8, 2014, Pages

  Khan, Imran ^a,c   Yousif, Adel M ^a   Johnson, Stuart K ^b   Gamlath, Shirani ^a  

^a DEAKIN UNIVERSITY   (Australia)

^b CURTIN UNIVERSITY   (Australia)

^c THE UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Consumer acceptability; Cooking quality; in vitro starch digestibility; Pasta; Sorghum

Indexed keywords

SEMOLINA; SORGHUM BICOLOR BICOLOR; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

ANTIOXIDANT; STARCH;

ADULT; ANALYSIS; CHEMISTRY; COLOR; CONSUMER ATTITUDE; COOKING; DIETARY FIBER; DIGESTION; FEMALE; FLOUR; HARDNESS; HUMAN; MALE; MIDDLE AGED; PROCEDURES; SORGHUM; TASTE; WHEAT; YOUNG ADULT;

ADULT; ANTIOXIDANTS; COLOR; CONSUMER BEHAVIOR; COOKING; DIETARY FIBER; DIGESTION; FEMALE; FLOUR; HARDNESS; HUMANS; MALE; MIDDLE AGED; SORGHUM; STARCH; TASTE; TRITICUM; YOUNG ADULT;

EID: 84905578294     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12542     Document Type: Article

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