Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation
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DOI: 10.1007/s13197-020-04315-7
Abstract: Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Egg pasta samples were produced using different blends of wheat flour: legume (lentil… read more here.
Keywords: egg pasta; insects; flour; pasta ... See more keywords
Identification and Quantification of Turmeric Adulteration in Egg-Pasta by Near Infrared Spectroscopy and Chemometrics
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DOI: 10.3390/app10082647
Abstract: “Egg pasta” is a kind of pasta prepared by adding eggs in the dough; the color of this product is often associated to its quality, as it is proportional to the quantity of egg present… read more here.
Keywords: egg pasta; pasta; identification quantification; adulteration ... See more keywords