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Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

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1 Published in 2022 at "Foods"

DOI: 10.3390/foods11101393

Abstract: This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour… read more here.

Keywords: sensorial properties; cooking quality; pasta; date apple ... See more keywords