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Siphosethu R. Dibakoane on Muck Rack

Siphosethu R. Dibakoane

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Articles

Influence of Hydrocolloids on the Cooking Quality and Techno‐Functional Properties of Unripe Banana Flour Pasta

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By Victor Mlambo, Belinda Meiring, Siphosethu R. Dibakoane, July Johannes Sibanyoni
| Wiley Online Library Verified
1 Introduction Pasta is among the most consumed foods across the global food systems due to its palatability, long shelf life, minimum cooking, and transportation requirements (Amini Khoozani et al. 2019; Camelo-Méndez et al. 2018; Woomer and Adedeji 2020). Pasta comprises complex carbohydrates and gluten but lacks dietary fiber, resistant starch, and bioactive compounds (Palavecino et al. 2019).
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