Pregledni rad
https://doi.org/10.17508/CJFST.2018.10.1.08
The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review
AMIR GULL
; Department of Food Science and Technology, Govt PG College for Women Gandhi Nagar Jammu J&K
PRADYUMAN KUMAR
; Department of Food Engineering and Technology, Sant longowal Institute of Engineering and Technology, Sangrur Punjab
TARIQ AHMAD SAFAPURI
; Department of Food Technology, Islamic University of Science and Technology Awantipora J&K
ASHWANI KUMAR KHAJURIA
; Department of Food Science and Technology, Govt PG College for Women Gandhi Nagar Jammu J&K
ANURADHA GANDOTRA
; Department of Food Science and Technology, Govt PG College for Women Gandhi Nagar Jammu J&K
ROMEE JAN
; Department of Food Engineering and Technology, Sant longowal Institute of Engineering and Technology, Sangrur Punjab
Sažetak
As consumption of pasta is becoming more popular especially among the
school children, pasta will supply essential nutrition. Moreover, value addition
of pasta with different non-conventional ingredients would be helpful in
promoting utilization of these with advantage of having several health benefits.
Furthermore, the results of this study could provide the industry useful
information about potential utilization of different non-conventional
ingredients in food formulations and product development for new functional
foods.
Ključne riječi
pasta; functional foods; non-conventional ingredients; health benefits
Hrčak ID:
200558
URI
Datum izdavanja:
25.5.2018.
Posjeta: 1.424 *