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Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
- Source :
- Critical Reviews in Food Science and Nutrition. 62:6069-6080
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- Pasta 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. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
- Subjects :
- Carrot juice
0303 health sciences
Cooking process
030309 nutrition & dietetics
Flour
Staple food
04 agricultural and veterinary sciences
General Medicine
Nutritional quality
NUTRITION&DIETETICS
040401 food science
Industrial and Manufacturing Engineering
03 medical and health sciences
0404 agricultural biotechnology
Pseudocereal
Vegetables
Cooking
Food science
Edible Grain
Nutritive Value
Whole Grain Cereals
Triticum
Food Science
Mathematics
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Volume :
- 62
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi.dedup.....e14a75861773e046b8ccae3b31be6520