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Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
Critical Reviews in Food Science and Nutrition, 2021Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta.
Jinghong Wang +3 more
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Nutritional, Antioxidant, Microstructural and Pasting Properties of Functional Pasta
Journal of the Saudi Society of Agricultural Sciences, 2018 AbstractThe present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC) and 64% composite flour ...
Amir Gull +2 more
exaly +3 more sources
Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
Annual Review of Food Science and Technology, 2017The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system.
Martina Foschia +3 more
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Potential of grape byproducts as functional ingredients in baked goods and pasta
Comprehensive Reviews in Food Science and Food Safety, 2020Abstract Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery ...
Mădălina Iuga, Silvia Mironeasa
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Journal of Texture Studies, 2022
AbstractThe influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it ...
Harpreet Kaur +2 more
exaly +3 more sources
AbstractThe influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it ...
Harpreet Kaur +2 more
exaly +3 more sources
Petits Propos Culinaires, 2015
Provides a few options for preparing pasta dishes with sauces based on Chinese ingredients.
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Provides a few options for preparing pasta dishes with sauces based on Chinese ingredients.
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Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDSpirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described.
Cindiele Karen Zen +6 more
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AbstractBACKGROUNDSpirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described.
Cindiele Karen Zen +6 more
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Structural properties and digestion of green banana flour as a functional ingredient in pasta
Food & Function, 2016Gluten free pasta was made from raw banana flour in combination with vegetable gums and egg protein for comparison to pasta similarly made from wheat flour.
Zheng, Zeqi +3 more
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Journal of Food Science, 2010
Abstract: The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%
Brandy M, Howard +2 more
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Abstract: The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%
Brandy M, Howard +2 more
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PASTA PRODUCTS AS PRODUCTS OF FUNCTIONAL PURPOSE (REVIEW)
13th International Conference Proceedings "Actual Issues of Biology, Breeding, Cultivation and Prosessing Technologies of Agricultural Crops"Pasta products are convenient for the consumer in terms of their preparation quickness, ability for long-term storage, including in unregulated temperature conditions, and combinability with various foods, sauces and seasonings. When choosing additives enriching pasta products, it is necessary to follow the balanced nutrition accounting biologically ...
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