Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation

Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation

Summary The present investigation focuses on developing and evaluating the impact of pumpkin seed meal (PSM) supplementation at 0%, 3%, 6%, 9%, 12%, and 15.0% levels on the quality attributes of pasta. Results showed that the increase in level of PSM significantly (P 

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Bibliographische Detailangaben
Veröffentlicht in:International journal of food science & technology 2023-05, Vol.58 (5), p.2735-2743
Hauptverfasser: Raina, Simran, Gupta, Antima, Singh, Arashdeep, Surasani, Vijay Kumar Reddy, Sharma, Savita
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Bioactive compounds
Cooking
cooking quality
Enrichment
Flavonoids
Fourier transforms
FTIR
Infrared spectroscopy
Pasta
Phenolic compounds
Phenols
Physical characteristics
Proteins
pumpkin seed meal
Pumpkins
Quality management
Scanning electron microscopy
Seed meal
SEM
texture
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Beschreibung
Zusammenfassung:Summary The present investigation focuses on developing and evaluating the impact of pumpkin seed meal (PSM) supplementation at 0%, 3%, 6%, 9%, 12%, and 15.0% levels on the quality attributes of pasta. Results showed that the increase in level of PSM significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16077