Effect of lupin flour incorporation on the physical and sensory quality of pasta

Jayasena, Vijay; Nasar-Abbas, Syed

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Authors

Jayasena, Vijay

Nasar-Abbas, Syed

Date

2011

Type

Journal Article

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Abstract

Key Message: Nutritional value of pasta in terms of protein and dietary fibre contents can be significantly increased by incorporating 20% lupin flour without deteriorating its physical and sensory properties.

Citation

Jayasena, Vijay and Nasar-Abbas, Syed. 2011. Effect of lupin flour incorporation on the physical and sensory quality of pasta. Agribusiness Crop Updates.

Source Title

Agribusiness Crop Updates

URI

http://hdl.handle.net/20.500.11937/45094

Department

Nutrition, Dietetics, Food Science & Environmental Health

Collections

Research Papers