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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

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Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. Food and Bioprocess Technology. 11(12):2131-2141. https://doi.org/10.1007/s11947-018-2172-8

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Título: Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition
Autor: Martín-Esparza, M.E. Raigón Jiménez, Mª Dolores Raga-Soriano, Ana Albors, A.
Entidad UPV: 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
Universitat Politècnica de València. Departamento de Química - Departament de Química
Fecha difusión:
Resumen:
[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, ...[+]
Palabras clave: Fresh pasta , Tiger nut flour , Fibre , Xanthan gum , Dynamic rheology , DSC
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-018-2172-8
Editorial:
Springer-Verlag
Versión del editor: http://doi.org/10.1007/s11947-018-2172-8
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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