Results 51 to 60 of about 25,299 (166)

PENGARUH PENAMBAHAN JENIS DAN KONSENTRASI PASTA (SANTAN DAN KACANG) TERHADAP KUALITAS PRODUK GULA MERAH

Jurnal Pangan dan Agroindustri, 2013
Gula merah tebu merupakan alternatif yang dapat dipilih untuk memenuhi kebutuhan gula di Indonesia. Komposisi gula merah tebu seperti lemak dan protein lebih sedikit dibandingkan gula merah kelapa.
Clara Dea Nastasia Sutrisno, Wahono Hadi Susanto   +1 more
doaj  

Banana Powder as an Additive to Common Wheat Pasta

Foods, 2020
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared.
Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki   +3 more
doaj   +1 more source

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Contemporary Agriculture, 2018
The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder.
Ivanišová Eva, Košec Martin, Brindza Ján, Grygorieva Olga, Tokár Marián   +4 more
doaj   +1 more source

Development of Herbal Fortified Millet Pasta

Journal of Agriculture, Food and Environment
The present research focused on formulating millet-based pasta enriched with medicinal herbs and comparing it with control pasta prepared from 100% whole wheat.
Bensi PS
doaj   +1 more source

Development and sensory properties of extruded sorghum-based gluten-free pasta [PDF]

Food and Feed Research
Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based ...
Gwekwe Blessing, Nyanga Loveness K., Matsungo Tonderayi M., Chidewe Cathrine, Mukanganyama Stanley, Nyakudya Elijah, Mtambanengwe Florence, Mapfumo Paul, Chopera Prosper   +8 more
doaj   +1 more source

Colour evaluation of different pasta samples

Czech Journal of Food Sciences, 2008
The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin ...
Ivan Švec, Marie Hrušková, Michaela Vítová, Hana Sekerová   +3 more
doaj   +1 more source

Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality

Food Chemistry Advances
This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP).
Shariful Islam, Md. Faridul Islam, Mohammad Nazrul Islam Bhuiyan, Khurshida Jahan Tisa, Amena Kibria, Md. Habibur Rahman Bhuiyan, Md. Jaynal Abedin, Abu Tareq Mohammad Abdullah, Md. Alamgir Kabir, Md. Abdus Satter Miah   +9 more
doaj   +1 more source

FODMAP Profile of Wholegrain Pasta

Foods
Pasta is a staple food consumed worldwide and is made from wholegrain semolina, which is a food rich in dietary fibre, proteins, minerals, vitamins, and bioactive compounds. However, fermentable oligo-, di-, and monosaccharides and polyols (FODMAP), part
Aleksandra M. Torbica, Milorad Miljić, Miloš Radosavljević   +2 more
doaj   +1 more source

Between peripherality and resilience. Reflections on peripheral urbanization and urban resilience interventions in South-East Asia [PDF]

lo Squaderno, 2021
Francesco Pasta
doaj  

O evento e a pintura

ARS, 2004
Paulo Pasta
doaj   +1 more source