Article ID Journal Published Year Pages File Type
10540385 Food Chemistry 2013 8 Pages PDF
Abstract
► To obtain corn-broad bean pasta-like product the extrusion cooking process is adequate. ► Broad bean addition improved nutritional quality of corn pasta-like product. ► The quality of product depends on gelatinisation and complex amylose-lipid formation. ► An optimum level of pre-gelatinisation ensure the quality of the pasta-like product.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
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