2016
DOI: 10.1016/j.foodchem.2015.08.086
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Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

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Cited by 121 publications
(102 citation statements)
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“…The whole unprocessed fruit or its by-products, such as the germ, fruit extract, kibbles without seeds and the seed peel, have also been investigated by food technologists. Different parts of carob fruits have been used as food ingredients in bakery and confectionery products [17,18], as well as in fermented and non-fermented pastas due to their health-promoting properties [19,20,21]. Furthermore, researchers have attempted to formulate carob-based milk beverages and decoctions [22,23].…”
Section: Introductionmentioning
confidence: 99%
“…The whole unprocessed fruit or its by-products, such as the germ, fruit extract, kibbles without seeds and the seed peel, have also been investigated by food technologists. Different parts of carob fruits have been used as food ingredients in bakery and confectionery products [17,18], as well as in fermented and non-fermented pastas due to their health-promoting properties [19,20,21]. Furthermore, researchers have attempted to formulate carob-based milk beverages and decoctions [22,23].…”
Section: Introductionmentioning
confidence: 99%
“…Ceratonia siliqua L. (carob) is an evergreen tree belonging to the Caesalpinioideae subfamily of Leguminosae family [1][2][3][4][5][6]. The scientific name of carob tree derives from Greek keras, horn and Latin siliqua, indicating the hardness and shape of the pod.…”
Section: Introductionmentioning
confidence: 99%
“…The incorporation of carob flour has been proposed in different cereal based products. In pasta, this flour was incorporated at levels of 5%, increasing the antioxidant activity and reducing the digestibility of starch and protein without affecting the sensory attributes (Seczyk et al 2016). In gluten-free breads its inclusion up to levels of 15% was proposed.…”
Section: Introductionmentioning
confidence: 99%