A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
The objective of this work was to produce a gluten-containing food matrix (pasta) rich in dietary fiber (DF), polyphenols, and antioxidant activity, through partial substitution with a dry flour from decocted Hibiscus sabdariffa L. calyces. The food matrix was made by mixing semolina (75%) and decocted calyces flour (25%) (S75–HF25), and its proximate composition, polyphenols content, antioxidant