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Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
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 ...
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
(Elsevier, 2013-01)
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of ...
The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
(Wiley Blackwell Publishing, Inc, 2018-01)
Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution ...
Fresh Pasta Production Enriched with Spirulina platensis Biomass
(INST TECNOLOGIA PARANACURITIBA-PARANA, 2012)
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 ...
Evaluación de la calidad de cocción y calidad sensorial de pasta elaborada a partir de mezclas de sémola de trigo y harina de quinua.
(2012)
La pasta es un alimento de consumo masivo que posee varias ventajas: larga vida útil, aporta energía en la dieta y amplia aceptación por parte del consumidor. La quinua (Chenopodium quinoa willd) es un pseudo-cereal cuyo ...
Elaboración y caracterización de pasta funcional con adición de harina de bagazo de uva
(Universidad de Chile, 2013)
En nuestro país, existe un aumento de la prevalencia de obesidad y enfermedades
asociadas lo que lleva a la industria de alimentos a desarrollar productos más
saludables de consumo masivo con el fin de mejorar la salud ...
Fresh pasta production enriched with Spirulina platensis biomass
(Brazilian Archives of Biology and Technology, 2012)
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 ...
Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
(Elsevier, 2014-02)
In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. ...