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Use of pineapple core and durum semolina in pasta making: Effects of different ratios of pineapple core powder on the product quality
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Pineapple core is a by-product of canned sliced pineapple in syrup. In this study, this by-product was proved to be a source of dietary fiber and phenolic compounds with high antioxidant activity. Pineapple core powder (PCP) was then added to pasta recipe at 0 (control), 5, 10, 15 and 20% of the blend weight for pasta making.
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