Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride

Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride

The effect of addition of monoglyceride or ghee to semolina followed by pan roasting on functional and thermal properties of semolina porridge were investigated. The addition of lipids produced gels with softer textures. Roasted semolina and monoglyceride had significantly (p 

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Veröffentlicht in:Food bioscience 2021-08, Vol.42, p.101156, Article 101156
Hauptverfasser: Oladiran, Dolapo A., Emmambux, Naushad M.
Format: Artikel
Sprache:eng
Schlagworte:
Amylose-lipid complex
Free fatty acids
Starch enzymatic hydrolysis
Viscosity
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Zusammenfassung:The effect of addition of monoglyceride or ghee to semolina followed by pan roasting on functional and thermal properties of semolina porridge were investigated. The addition of lipids produced gels with softer textures. Roasted semolina and monoglyceride had significantly (p 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2021.101156