6533b82ffe1ef96bd1295876
RESEARCH PRODUCT
Protein structure versus Nutrional and sensory properties of legume enriched pasta
Karima LalegCécile BarronSylvie CordellePascal SchlichStephane WalrandValérie Micardsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionfood and beverages[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
Wheat pasta is a convenient starchy food presenting interesting low glycemic index as a result of its compact structure made of a gluten network entrapping starch granules. However, its protein content remains low (12-13%), its amino acid profile unbalanced and it is unsuitable for gluten-intolerant people. The aim of this study was to produce pasta enriched in protein and in lysine by incorporation of Faba flour (0-100%) and to evaluate the impact of such enrichment on pasta structure and nutritional properties.
year | journal | country | edition | language |
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2017-04-04 |