Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

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• 作者：Anna Lorusso^a ; Michela Verni^a ; Marco Montemurro^a ; Rossana Coda^b ; Marco Gobbetti^a ; Carlo Giuseppe Rizzello^a ; ^{carlogiuseppe.rizzello@uniba.it}
• 关键词：Quinoa ; Pasta ; Lactic acid bacteria
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：215-221
• 全文大小：542 K
• 卷排序：78

文摘

Quinoa flour was fermented with selected lactic acid bacteria strains. Native and fermented quinoa flours were used as ingredient for pasta making. Experimental pasta was characterized for technological and nutritional properties. Nutritional profile improved without compromising technological and sensory quality.