Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach

Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach

The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (<i>Enterolobium cyclocarpum</i>). Fettuccine pasta formulations were prepare...

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Bibliographic Details
Main Authors: Víctor Manuel Moo-Huchin, Jorge Carlos Canto-Pinto, Cindialy Yuliet Ku-Canul, Raciel Javier Estrada-León, Alejandro Ortiz-Fernández, Carlos Rolando Ríos-Soberanis, Enrique Sauri-Duch, Félix José Aguilar-Vázquez, Emilio Pérez-Pacheco
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
parota flour
functional foods
antioxidant capacity
dietary fiber
protein enrichment
pasta quality
Online Access:https://www.mdpi.com/2304-8158/14/9/1521
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