The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta

The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta

This study investigated the effects of the addition of <i>Rosa rugosa</i> fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta...

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Bibliographic Details
Main Authors: Grażyna Cacak-Pietrzak, Agata Marzec, Aleksandra Rakocka, Andrzej Cendrowski, Sylwia Stępniewska, Renata Nowak, Anna Krajewska, Dariusz Dziki
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Molecules
Subjects:
convective drying
microwave–vacuum drying
cooking properties
texture
color
microstructure
Online Access:https://www.mdpi.com/1420-3049/30/15/3170
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