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INFLUENCE OF SEMOLINA CHARACTERISTICS AND PASTA-MAKING PROCESS ON THE PHYSICOCHEMICAL, STRUCTURAL, AND SENSORIAL PROPERTIES OF COMMERCIAL DURUM WHEAT SPAGHETTI

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dc.creatorDOMINIQUE ALBERTO LARREA WACHTENDORFF
dc.date2024
dc.date.accessioned2025-01-10T15:49:46Z
dc.date.available2025-01-10T15:49:46Z
dc.date.issued2024
dc.description.abstractTHIS STUDY AIMED TO INVESTIGATE THE EFFECTS OF SEMOLINA CHARACTERISTICS AND PASTA-MAKING PROCESSING ON THE QUALITY OF DURUM WHEAT SPAGHETTI (A, B, AND C) USING A REVERSE ENGINEERING APPROACH. METHODS: PROXIMATE COMPOSITION, COLOR, GRANULOMETRY, PASTING AND THERMAL PROPERTIES WERE DETERMINED TO CHARACTERIZE SEMOLINA, WHILE PASTING, THERMAL AND COOKING PROPERTIES, MICROSTRUCTURE AND SENSORY PROFILE WERE EVALUATED FOR SPAGHETTI.
dc.formatapplication/pdf
dc.identifier.doi10.3389/frfst.2024.1416654
dc.identifier.issn2674-1121
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13845
dc.languagespa
dc.publisherFRONTIERS IN FOOD SCIENCE AND TECHNOLOGY
dc.relation.uri10.3389/frfst.2024.1416654
dc.rightsPUBLICADA
dc.subjectsémola de trigo duro
dc.subjectpropiedades tecnofuncionales
dc.subjectproceso de elaboración de pastas
dc.subjectperfil sensorial
dc.subjectespagueti comercial
dc.titleINFLUENCE OF SEMOLINA CHARACTERISTICS AND PASTA-MAKING PROCESS ON THE PHYSICOCHEMICAL, STRUCTURAL, AND SENSORIAL PROPERTIES OF COMMERCIAL DURUM WHEAT SPAGHETTI
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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