The effects of frozen storage on the quality of frozen cooked noodles were investigated. Texture analysis showed hardness and tensile force reduced during frozen storage. An …
The aim of the work was to study the effect of adding cucumber pomace powder (CP) to soft wheat flour used in noodle manufacture. CP is a rich source of minerals and fibres, having …
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of …
In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles …
R Sato, LPL CILLI, BE OLIVEIRA… - Food Science and …, 2018 - SciELO Brasil
Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and …
BE Oliveira, L Contini, VAS Garcia… - Journal of Food …, 2022 - Wiley Online Library
The objective of this study was the utilization of Isabel grape (Vitis labrusca) by‐products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a …
D Alemayehu, G Desse, K Abegaz… - International Journal of …, 2016 - academia.edu
The objective of this study was to assess the effect of blending proportion of dried nettle (Urtica simensis) leaves flour on the proximate composition, mineral contents (Fe, Ca and …
J Mathew, L Blossom, TKS Gopal… - Journal of Aquatic Food …, 2022 - Taylor & Francis
Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this …
T Hong, Q Zhao, D Xu, Y Yuan, Y Ma, F Wu, X Xu - Lwt, 2021 - Elsevier
The effects of heat-treated flour on the quality, water distribution, and molecular weight distribution of protein and volatile compounds in fresh noodles during storage were …