EVALUATION OF COOKING QUALITY, NUTRITIONAL AND TEXTURE CHARACTERISTICS OF PASTA ADDED WITH OAT BRAN AND APPLE FLOUR

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta.Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP).AFP presented higher cooking loss and water a

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Specific features of impaired intestinal digestion, absorption, and microbiocenosis in patients with cholelithiasis

Aim.To perform a comprehensive study of intestinal digestion, absorption, and microbiocenosis in various stages of cholelithiasis (CL).Subjects and methods.A total of 76 patients with of CL, including 44 patients with its Stage I and 32 patients with Stage II, were examined.Mono-, di - and polysaccharide load tests and a scatological Spatula Spoons

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