| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541611 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠We examine the effects of toasting on the carbohydrate profile and antioxidant properties of chickpea flour. ⺠Toasting process increased the resistant starch, insoluble dietary fibre, antioxidant properties. ⺠Addition of chickpea flour to semolina changed the carbohydrate profile of enriched pasta. ⺠Chickpea flours increased the total phenolics and free phenolic acids in uncooked pasta. ⺠Durum semolina increased the bound phenolic acids in the cooked pasta due to ferulic acid.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Clara Fares, Valeria Menga,