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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

Albors, A.; Raigón Jiménez, Mª Dolores; García-Martínez, María Dolores; Martín-Esparza, M.E. (Elsevier, 2016)

[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat ...
Estudio del comportamiento reológico de pasta enriquecida en fibra dietética y con incorporación de hidrocoloides

Hernández Beltrán, Alba (Universitat Politècnica de València, 2015-09-04)

[EN] This work is focused on the assessment of the rheological and mechanical properties of fresh pasta and cooked product as affected by the partial substitution of durum wheat semolina flour by tigernut flour (10, 20, ...
Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

Martín-Esparza, M.E.; Raigón Jiménez, Mª Dolores; Raga-Soriano, Ana; Albors, A. (Springer-Verlag, 2018)

[EN] Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, ...

Now showing items 1-3 of 3