Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the produ...

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Bibliographic Details
Main Authors: Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-10-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant
dietary fiber
mulberry pomace
pasta
transglutaminase
Online Access:http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.html
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http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.html

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