Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the pep...

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Bibliographic Details
Main Authors: Rosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Foods
Subjects:
hemp
chickpea
milling by-products
fortified pasta
lactic acid bacteria
nutritional value
Online Access:https://www.mdpi.com/2304-8158/8/12/604

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