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A controlled, quantitative study of Maillard browning vs. dextrose equivalents (DE) was performed on a liquid nutritional product. The early stage Maillard markers furosine and available lysine were determined in retort-sterilised, pilot scale batches formulated with carbohydrate systems with DE variations of 2, 4, 10, and 20. Both markers varied proportionately with DE; every DE increase of 2 units...
The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80°C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity,...
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