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Role of ingredients in pasta product quality: a review on recent developments.
Crit Rev Food Sci Nutr. 2010 Sep; 50(8):787-98.CR

Abstract

Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.

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Authors+Show Affiliations

Fuad T
Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute, Mysore, India.
Prabhasankar P
No affiliation info available

MeSH

EggsFlourFoodFood AdditivesFood HandlingFood TechnologyFood, FortifiedMilk ProteinsNutritive ValuePlant OilsQuality ControlSoybeansTriticumZea mays

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

20830636

Citation

Fuad, Tina, and P Prabhasankar. "Role of Ingredients in Pasta Product Quality: a Review On Recent Developments." Critical Reviews in Food Science and Nutrition, vol. 50, no. 8, 2010, pp. 787-98.
Fuad T, Prabhasankar P. Role of ingredients in pasta product quality: a review on recent developments. Crit Rev Food Sci Nutr. 2010;50(8):787-98.
Fuad, T., & Prabhasankar, P. (2010). Role of ingredients in pasta product quality: a review on recent developments. Critical Reviews in Food Science and Nutrition, 50(8), 787-98. https://doi.org/10.1080/10408390903001693
Fuad T, Prabhasankar P. Role of Ingredients in Pasta Product Quality: a Review On Recent Developments. Crit Rev Food Sci Nutr. 2010;50(8):787-98. PubMed PMID: 20830636.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Role of ingredients in pasta product quality: a review on recent developments. AU - Fuad,Tina, AU - Prabhasankar,P, PY - 2010/9/11/entrez PY - 2010/9/11/pubmed PY - 2010/12/21/medline SP - 787 EP - 98 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 50 IS - 8 N2 - Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/20830636/Role_of_ingredients_in_pasta_product_quality:_a_review_on_recent_developments_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408390903001693 DB - PRIME DP - Unbound Medicine ER -