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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

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Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology. 27(4):1075-1084. https://doi.org/10.1007/s10068-018-0341-1

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Título: High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
Autor: Martín-Esparza, M.E. Raigón Jiménez, Mª Dolores Raga-Soriano, Ana Albors, A.
Entidad UPV: Universitat Politècnica de València. Departamento de Química - Departament de Química
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Fecha de fin de embargo: 2019-08-01
Resumen:
[EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. ...[+]
Palabras clave: Tiger nut pasta , Dietary fibre , Xanthan gum , Texture , Microstructure
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Food Science and Biotechnology. (issn: 1226-7708 )
DOI: 10.1007/s10068-018-0341-1
Editorial:
Springer-Verlag
Versión del editor: http://doi.org/10.1007/s10068-018-0341-1
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//AICO%2F2016%2F056/
Agradecimientos:
This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.[+]
Tipo: Artículo

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