Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Figure 1

SEM micrographs of cooked pastas: (a, c) control samples (100% wheat flour); (b, d) L2-20% sample (20% kañawa flour and 80% wheat flour). (a, b) Outer edge of strand. (c, d) Centre of the strand.

(a)

(b)

(c)

(d)