title: Role of ingredients in pasta product quality: a review on recent developments.
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.
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute, Mysore, India.
authors.forename: Tina
authors.initials: T
authors.lastname: Fuad
authors.forename: P
authors.initials: P
authors.lastname: Prabhasankar
mesh_terms: D004531:Eggs; D005433:Flour / Q000032:analysis*; D005502:Food; D005503:Food Additives; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D005527:Food, Fortified; D008894:Milk Proteins; D009753:Nutritive Value; D010938:Plant Oils; D011786:Quality Control; D013025:Glycine max; D014908:Triticum; D003313:Zea mays
chemical_list: D005503:Food Additives; D008894:Milk Proteins; D010938:Plant Oils