Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is
widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing …

Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich,
composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins …

The global demand for noodles continues to increase due to their convenience, wide
appeal, and affordability. Instant noodles, in particular, are popular for their easy …

Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional
composition that, by diversifying its transformation, becomes an attractive alternative for …

This study aimed to enhance Kemesha by incorporating a blend of composite flours,
including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC …

Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis
was placed on the use of spelt flour in the formulation of the pasta recipe, with the …

Algae and field crops can innovate and improve pasta; however, incorporation of high‐fibre
materials can weaken the protein‐starch matrix. This study's aim was to verify how ratios of …

Given the great innovation in pasta formulations, elucidating factors that will impact pasta
behaviour during cooking is essential when alternative ingredients are incorporated. Whole …

In developing nations, malnutrition is one of the main factors contributing to child mortality.
To tackle this threat, the development of grain-based, protein-rich, and nutrient-dense …

In this study, the effect of drying methods (hot-air and infrared (IR)) and precooking process
on spinach-enriched lasagna pasta was investigated. Combination of precooking and IR …