Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality [PDF]
Foods, 2020 Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production.
Piotr Zarzycki +7 more
doaj +4 more sources
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat [PDF]
Foods, 2021 While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified.
Shuping Zou +5 more
doaj +4 more sources
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties [PDF]
Foods, 2022 This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated ...
Brahim Bchir +5 more
doaj +2 more sources
Effect of continuous cooking on cooking water properties and pasta quality [PDF]
Journal of the Science of Food and Agriculture, 2019 AbstractBACKGROUNDProfessional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to changes in water properties and overflow. Added fresh water then has to be reheated. The effect of continuous cooking on cooked pasta quality and water properties was investigated for the ...
Donatella Peressini +2 more
exaly +4 more sources
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles [PDF]
Frontiers in Nutrition, 2022 Mung bean proteins (MBPs) are highly nutritious food ingredients, but their lack of gluten limits their use in staple foods such as noodles. In this study, MBPs were modified by hydrothermal treatment, and their gel properties and the major structural ...
Jingjing Diao +5 more
doaj +2 more sources
Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles [PDF]
FoodsWeizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires ...
Juqing Huang +6 more
doaj +2 more sources
Lactic Acid Bacteria: A Review of Their Inhibitory Effect on Harmful Microbes and Effect on Flavor Characteristics of Fermented Meat Products [PDF]
Shipin Kexue, 2023 Fermented meat products are vulnerable to microbial contamination because of their long production cycle and rich nutrients, which can affect product quality and result in adverse effects on human health.
GAO Fang, BAO Yali, HUA Xiaoqing, ZHANG Kaiping, WANG Fengmei, TIAN Jianjun, JIN Ye
doaj +1 more source
Foods, 2022 Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles ...
Weiwei Hu +5 more
doaj +1 more source
Foods, 2022 Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability ...
Loubnah Belahcen +6 more
doaj +1 more source
Foods, 2022 The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA)
Karn Chitsuthipakorn +1 more
doaj +1 more source