Effect of micronization of high-fiber oat powder and vacuum-drying on pasta quality
作者： Monika Piwińska , Jarosław Wyrwisz , Agnieszka Wierzbicka
DOI: 10.1080/19476337.2015.1123775
关键词: PARTICLE SIZE REDUCTION 、 Beneficial effects 、 Food science 、 Particle size 、 Fiber 、 Vacuum drying 、 Dietary fiber 、 Coarse particle 、 Micronization 、 Materials science
摘要: ABSTRACTThe effect of particle size and enhanced levels high-fiber oat powder vacuum-drying on pasta quality was investigated. Pasta fortified with 100 200 g/kg fine, medium, coarse dried conventional air-drying vacuum-drying. Cooking quality, textural properties, color, total dietary fiber content were determined. The results revealed that reduction had beneficial effects cooking physical properties. Among the enriched samples, vacuum-dried 100 g/kg showed most desirable It firmest lightest, lowest loss, to a level 80.7 g/kg. obtained indicated fortification can increase intake, while optimal drying method selected have properties pasta.
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