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Communication Dans Un Congrès Année : 2017

Protein structure versus Nutrional and sensory properties of legume enriched pasta

Résumé

Wheat pasta is a convenient starchy food presenting interesting low glycemic index as a result of its compact structure made of a gluten network entrapping starch granules. However, its protein content remains low (12-13%), its amino acid profile unbalanced and it is unsuitable for gluten-intolerant people. The aim of this study was to produce pasta enriched in protein and in lysine by incorporation of Faba flour (0-100%) and to evaluate the impact of such enrichment on pasta structure and nutritional properties.
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Dates et versions

hal-01582305 , version 1 (05-09-2017)

Identifiants

  • HAL Id : hal-01582305 , version 1
  • PRODINRA : 389910

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Karima Laleg, Cécile Barron, Sylvie Cordelle, Pascal Schlich, Stéphane Walrand, et al.. Protein structure versus Nutrional and sensory properties of legume enriched pasta. 5. international conference on food digestion, Apr 2017, Rennes, France. 1 p. ⟨hal-01582305⟩
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