Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of...

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Bibliographic Details
Main Authors: Danuta Jaworska, Maria Królak, Wiesław Przybylski, Marzena Jezewska-Zychowicz
Format: Article
Published: MDPI AG 2020-07-01
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