Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread.

ABSTRACT: Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of p

SUBMITTER: Ojeda LGI 

PROVIDER: S-EPMC10345335 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature