Composite wheat-plantain starch salted noodles: Preparation, proximal composition and in vitro starch digestibility

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Rendón-Villalobos, Rodolfo; Osorio-Díaz, Perla; Agama-Acevedo, Edith; Tovar, Juscelino; Bello-Pérez, Luis A;
  • Subject: Chemical Composition | Digestibility | Pasta | Plantain | Starch

Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ~30cm in length, cooked, and their comp... View more
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