Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

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Adriana Lucía Wahanik Durán; Iramaia Angelica Neri-Numa; Glaucia María Pastore; Yoon Kil Chang; Maria Teresa Pedrosa Silva Clerici; (2018)
  • Publisher: Universidad Nacional de Colombia, Sede Medellín
  • Journal: Revista Facultad Nacional de Agronomía (issn: 0304-2847, eissn: 2248-7026)
  • Related identifiers: doi: 10.15446/rfna.v71n1.66210
  • Subject: Clean-label | Spaghetti | Healthiness | Antioxidant capacity | Agriculture | S | Agriculture (General) | S1-972

The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxidants in pasta. This w... View more
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