Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

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 …

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 …

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 …

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 …

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 …

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 …