Green noodles with Eruca vesicaria leaves
Noodles with Eruca vesicaria leaves: Effect on Chemical composition, cooking quality, texture and consumer acceptance
(Sprache: Englisch)
In this study pasta with dried Eruca vesicaria leaves and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, color and consumer acceptance. Results showed that pasta with Eruca vesicaria had...
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In this study pasta with dried Eruca vesicaria leaves and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, color and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest crude fiber content (5.30-9.50g/100g) and the lowest fat content (2.13-2.80g/100g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have of good cooking quality with cooking loss 8%. The green color and textural characteristics of pastas were stable during all period at 4°C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.
Autoren-Porträt von Saoussen Bouacida, Mohamed Aroua
Bouacida, SaoussenDr.Mohamed AROUA, researcher in animal production sciences in National Agronomic Institute of Tunisia. BOUACIDA SAOUSSEN, born on 05/14/1985 in Tunis. Holder of a doctoral degree, obtained in 2017, in Food Industries at the Higher School of Food Industries of Tunis. Currently, researcher and teacher at the Higher School of Food Industries of Tunis
Bibliographische Angaben
- Autoren: Saoussen Bouacida , Mohamed Aroua
- 2021, 52 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6203582069
- ISBN-13: 9786203582062
Sprache:
Englisch
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