Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta
Iffadhiya Fathin Adiba,
Sudathip Sae‐tan,
Wattinee Katekhong
et al.
Abstract:SummaryMung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Hig… Show more
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