Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour
ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, phys...
Main Authors: | Taís Helena Santos Ribeiro, Beatriz Cervejeira Bolanho, Flávia Daiana Montanuci, Suelen Pereira Ruiz |
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Format: | Article |
Language: | English |
Published: |
Universidade Federal de Santa Maria
2018-12-01
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Series: | Ciência Rural |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753&lng=en&tlng=en |
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