Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Food Chemistry

Volumn 194, Issue , 2016, Pages 637-642

  Sȩczyk, Łukasz ^a   ͆wieca, Michał ^a   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidant activity; Carob flour; Expected glycemic index; Fortification; In vitro digestibility; Pasta; Sensory attributes

Indexed keywords

ANTIOXIDANTS; MILITARY ENGINEERING; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CAROB FLOUR; FORTIFICATION; GLYCEMIC INDEX; IN-VITRO; PASTA; SENSORY ATTRIBUTES;

NUTRITION;

ALGAROBA; PHENOL DERIVATIVE; STARCH; ANTIOXIDANT; GALACTAN; MANNAN; PLANT GUM;

ANTIOXIDANT ACTIVITY; ARTICLE; CERATONIA SILIQUA; COLOR; COMPARATIVE STUDY; CONTROLLED STUDY; FREE RADICAL SCAVENGING ASSAY; GLYCEMIC INDEX; HYDROLYSIS; IN VITRO STUDY; LEGUME; NUTRITIONAL VALUE; ODOR; PASTA; SEMOLINA; SENSORY EVALUATION; TASTE; TRITICUM DURUM; ANALYSIS; DIETARY SUPPLEMENT; FABACEAE; FLOUR; METABOLISM; WHEAT;

CERATONIA SILIQUA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; FABACEAE; FLOUR; GALACTANS; GLYCEMIC INDEX; MANNANS; NUTRITIVE VALUE; PLANT GUMS; STARCH; TASTE; TRITICUM;

EID: 84940172714     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.086     Document Type: Article

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