Ontology highlight
ABSTRACT:
SUBMITTER: Di Stefano V
PROVIDER: S-EPMC7821932 | biostudies-literature | 2020 Dec
REPOSITORIES: biostudies-literature
Di Stefano Vita V Pagliaro Antonella A Del Nobile Matteo Alessandro MA Conte Amalia A Melilli Maria Grazia MG
Foods (Basel, Switzerland) 20201222 1
Lentil (<i>Lens culinaris</i>), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% <i>w</i>/<i>w</i>) were developed and characterized. The addition of two different lentil flours significantly a ...[more]