Please use this identifier to cite or link to this item:
Title: Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta
Contributor(s): Sissons, Mike J (author); Fellows, Christopher  (author)orcid 
Publication Date: 2014
DOI: 10.1016/B978-0-12-401716-0.00017-9
Handle Link:
Abstract: Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.
Publication Type: Book Chapter
Source of Publication: Wheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion, p. 211-226
Publisher: Academic Press
Place of Publication: London, United Kingdom
ISBN: 9780124017160
Field of Research (FOR): 090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
090899 Food Sciences not elsewhere classified
030399 Macromolecular and Materials Chemistry not elsewhere classified
HERDC Category Description: B1 Chapter in a Scholarly Book
Other Links:
Statistics to Oct 2018: Visitors: 13
Views: 17
Downloads: 0
Appears in Collections:Book Chapter
School of Science and Technology

Files in This Item:
3 files
File Description SizeFormat 
Show full item record


checked on Nov 26, 2018

Page view(s)

checked on May 2, 2019
Google Media

Google ScholarTM



Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.