期刊文献+
共找到1篇文章
< 1 >
每页显示 20 50 100
Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation 被引量:2
1
作者 Perla Osorio-Díaz José J. Islas-Hernández +3 位作者 Edith Agama-Acevedo Sandra L. Rodríguez-Ambriz María E. Sánchez-Pardo luis a. bello-pérez 《Food and Nutrition Sciences》 2014年第3期264-270,共7页
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to... Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample. 展开更多
关键词 STARCH DIGESTIBILITY BANANA SPAGHETTI Indigestible Fractio
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部