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Structure and quality of pasta enriched with functional ingredients
(Royal Society of Chemistry, 2015-03)
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well ...
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...
Technological and sensorial quality of berry-enriched pasta
(Amer Assoc Cereal Chemists, 2019-09)
The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydrated by ...
Rice pasta formulation for a conventional pasta manufacturing process: A response surface methodology study
(Korean Soc Food Science TechnologySeoulCoreia do Sul, 2004)
Storage and preservation of dry pasta into biodegradable packaging made from triticale flour
(Association of Food Scientists and Technologists of India, 2019-09)
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making
(Hindawi Limited, 2019-02)
Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to ...
Effect of four types of dietary fiber on the technological quality of pasta
(Sage Publications Ltd, 2011-06)
The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained ...
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch
(Elsevier, 2021-10)
Gluten free pasta contain low protein content. The objective was to improve a formulation already optimized of gluten free pasta, through protein fortification to provide a dry pasta with greater industrial use. Egg albumen ...