Pearl millet based pasta: optimization of extrusion process through response surface methodology
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03574-3
Abstract: AbstractThis study investigated the influence of extrusion operating condition [barrel temperature (BT) (50–90 °C), feed moisture content (FM) (25–35%, w.b.), feeder speed (FS) (8–16 rpm) and screw speed to feeder speed ratio (SS:FS) (8–12)] on quality of… read more here.
Keywords: methodology; response surface; millet based; pearl millet ... See more keywords
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.004
Abstract: Abstract Gnocchi is a potato-based pasta containing, besides potato or potato derivatives, soft wheat flour, making them unsuitable for people suffering from celiac disease or gluten intolerance. The purpose of this work was to investigate… read more here.
Keywords: gluten free; gnocchi; potato; technology ... See more keywords
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
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DOI: 10.3390/foods10010091
Abstract: This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in… read more here.
Keywords: effects red; pasta; addition; based pasta ... See more keywords