The influence of Fibrex fibers on pasta quality
2007
Soronja-Simovic, D.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Filipovic, N.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Pribis, V.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Tomovic, V.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
Pasta present in the diet is characterized with proteins of low nutritive value and small fiber content. In accordance with the latest recommendations of nutritionists, dietitians and doctors to decrease the density of energy in the diet, the objective of this experiment was to prepare high quality pasta enriched with commercial sugar beet dietary fiber, Fibrex and to offer consumers in Serbia a new functional food. The influence of 2, 5 and 10% of Fibrex (as a replacement for farina) on pasta quality was tested. The addition of dietary fiber to pasta adversly affect the structure and handling of the dough thus contributing to inferior pasta quality. In the aim to increase fibrex enriched pasta, the addition of 3 to 6 eggs/kg farina is recommended.
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