The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water ...

Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial ...

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence ...

Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, ...

The aim of this work was to analyse the influence of defatted almond flour on soya bean-based gluten-free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The ...

El objetivo fue determinar la concentración de ppm de flúor en pastas dentales para niños comercializadas en Lima Perú año 2017. la investigación fue observacional, descriptiva y trasversal. Se recolectó de forma no ...