Production and Characterization of Pomelo Albedo Powder Based Pasta: Physicochemical, Functional, Textural and Sensorial Attributes
On the basis of physicochemical, cooking, and sensory data, pasta with a 6% pomelo albedo formulation was found to be the most acceptable, with an overall acceptability of 8.51. Thus, pomelo albedo can be incorporated into the industry for the preparation of pasta with enhanced nutritional characteristics.
Authors
- Yashi Srivastava (ORCID: https://orcid.org/0000-0001-6886-8082)
- Simple Sharma (ORCID: https://orcid.org/0000-0002-0865-432X)
- Barinderjit Singh (ORCID: https://orcid.org/0000-0002-7564-0550)
Institutions
- Central University of Punjab (IN)
- Punjab Technical University (IN)
Publication Details
- Journal
- Recent Advances in Food Nutrition & Agriculture
- Published
- 2024-12-12
- DOI
- https://doi.org/10.2174/012772574x336448241016162401
- Primary Topic
- Botanical Research and Applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00