Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
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- 作者：Abdallah Bouaslaa ; Agnieszka Wó ; jtowiczb ; agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author ; Mohammed Nasereddine Zidounea
- 关键词：Extrusion-cooking ; Gluten-free pasta ; Physical properties ; Texture ; Microstructure
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：569-577
- 全文大小：2770 K
文摘
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The addition of legumes flours improved the nutritional value of gluten-free pasta.
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Both the amount and the type of legumes affected the quality and texture of pasta.
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The type of legumes influenced only the surface microstructure of pasta.
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Enrichment of pasta with yellow pea and lentil gave the most valuable products.