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Fish protein and lipid interactions on the digestibility and bioavailability of starch and protein from durum wheat pasta
This research focussed on utilisation of salmon protein and lipid to manipulate pasta glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour at the from 5% ...
Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder ...
The effect on starch pasting properties and predictive glycaemic response of muffin batters using Stevianna or inulin as a sucrose replacer
(Wiley-VCH Verlag, 2018-09)
Different levels of sugar replacers (inulin or Stevianna) are used in two muffin batter recipes differing in sugar:flour ratios. The properties of these sugar replacers are linked to differences in batter viscosity, starch ...