Effect of alternative hydrocolloids in gluten‐free chickpea pasta

Summary Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten‐free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis...

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Veröffentlicht in:	International journal of food science & technology 2022-08, Vol.57 (8), p.4887-4893
Hauptverfasser:	Losano Richard, Pedro, Steffolani, María Eugenia, Barrera, Gabriela Noel, León, Alberto Edel
Format:	Artikel
Sprache:	eng
Schlagworte:	Chickpeas Cooking Food industry Food production Food quality Gluten Green products legume Legumes Methylcellulose Pasta Physiochemistry protein Pyramids Sensory evaluation staple foods Texture Xanthan Xanthan gum
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