Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
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.... [Show full abstract]
Keywordslegumes; vegetable; wholegrain cereals; dietary fibers; additives; whole-grain cereals; Nutrition & Dietetics
Fields of Research090803 Food Nutritional Balance; 090805 Food Processing; 090801 Food Chemistry and Molecular Gastronomy (excl. Wine); 0702 Animal Production; 0908 Food Sciences; 1111 Nutrition and Dietetics
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