Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treat...

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Bibliographic Details
Main Authors: Guillermo Niño-Medina, Dolores Muy-Rangel, Ana Laura de la Garza, Werner Rubio-Carrasco, Briceida Pérez-Meza, Ana P. Araujo-Chapa, Kelsy A. Gutiérrez-Álvarez, Vania Urías-Orona
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Molecules
Subjects:
soybean husk
chickpea husk
dietary fiber
white bread
functional properties
nutritional properties
Online Access:http://www.mdpi.com/1420-3049/24/5/991

Internet

http://www.mdpi.com/1420-3049/24/5/991

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