[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 ...
Hernández Solomando, Rosa María(Universitat Politècnica de València, 2016-10-13)
[ES] Este trabajo tiene como objetivo evaluar el efecto de la incorporación de
harina de chufa -CH- (rica en fibra insoluble, minerales y lípidos con un perfil
de ácidos grasos saludable) y goma xantana -X- (como mejorante), ...
[EN] The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber " based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking ...
Martín-Esparza, M.; Bressi, Giulia Benedetta; Raga, A.; Albors, A.(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a ...