Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

@article{Padalino2015OptimizationAC,
  title={Optimization and characterization of gluten-free spaghetti enriched with chickpea flour},
  author={L. Padalino and M. Mastromatteo and L. Lecce and S. Spinelli and A. Conte and M. Alessandro Del Nobile},
  journal={International Journal of Food Sciences and Nutrition},
  year={2015},
  volume={66},
  pages={148 - 158}
}
Abstract This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the… Expand
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