Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production
Source abstract
Abstract
Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Banana Cultivation and Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
Funding
FEDER Cooperación Interreg VI A Espanha – Portugal (POCTEP)
References (100+)
Show source-provided references
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