Paper

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Published Jan 15, 2012 · C. Fellows, N. Aravind, M. Sissons

Food Chemistry

301

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Abstract

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Study Snapshot

Durum bran substituted pasta provides more dietary fiber and antioxidants than regular pasta, but has undesirable sensory and technological properties, especially at 30% incorporation.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

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