Results 21 to 30 of about 409,908 (333)

Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Functional Foods in Health and Disease, 2023
Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free.
Natthaphon Thatsanasuwan, A. Duangjai, Pannatat Suttirak, Naritsara Phanthurat   +3 more
semanticscholar   +1 more source

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Foods, 2022
In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase ...
Deepak Koli, S. Rudra, A. Bhowmik, S. Pabbi   +3 more
semanticscholar   +1 more source

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules, 2022
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of ...
Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, A. Grygier, D. Michałowska   +4 more
semanticscholar   +1 more source

Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

Foods, 2022
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to
M. Sissons
semanticscholar   +1 more source

Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies

Foods, 2022
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage,
Isaac Ho, A. Peterson, Jack Madden, E. Huang, Samir Amin, Amy Lammert   +5 more
semanticscholar   +1 more source

Evaluation of cupcakes bioavailability and nutritional value [PDF]

BIO Web of Conferences
Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of
Ponomareva Elena, Fedorchenko Nina, Lukina Svetlana, Alekhina Nadezhda, Bakaeva Irina, Grebenshikov Andrey   +5 more
doaj   +1 more source

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

, 2021
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant ...
Alessio Cappelli, E. Cini
semanticscholar   +1 more source

The choice of optimal parameters for bioactivated wheat grinding in grain bread technology [PDF]

BIO Web of Conferences
Currently, one of the state policy priority tasks in the field of healthy nutrition is related to functional products development, including bioactivated wheat grain bread.
Alekhina Nadezhda, Аndreanova Tatyana, Ponomareva Elena, Lukina Svetlana, Lobacheva Natalia, Logunova Lyudmila   +5 more
doaj   +1 more source

Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta

Food Chemistry Advances, 2022
In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their
Rashim Kumari, Mahesh Gupta
doaj   +1 more source

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods, 2021
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu, D. Duță, M. Papageorgiou, T. Varzakas   +3 more
semanticscholar   +1 more source