Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality

The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investiga...

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Bibliographic Details
Main Authors: Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant capacity
by-product
dietary fiber
pasta
Online Access:http://journal.pan.olsztyn.pl/Use-of-Cashew-Apple-Pomace-Powder-in-Pasta-Making-Effects-of-Powder-Ratio-on-the,159360,0,2.html
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