Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization.

ABSTRACT: Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studi

SUBMITTER: Di Stefano V 

PROVIDER: S-EPMC7821932 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature