Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties.
Eduardo Enrique Valdez-MezaAnabela RaymundoOscar Gerardo Figueroa-SalcidoGiovanni Isaí Ramírez-TorresPatrícia FradinhoSonia OliveiraIsabel Maria Nunes de SousaMiroslava Suárez-JiménezFeliznando Isidro Cárdenas-TorresAlma Rosa Islas-RubioGuillermo Rodríguez-OlibarríaNoé OntiverosFrancisco Cabrera-ChavezPublished in: Foods (Basel, Switzerland) (2019)
The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
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