Abstract:
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main
ingredients of conventional pasta products. e amount of gluten and quality level of durum wheat, are two important factors for
the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than
5% of the world wheat production. us, to come across the challenge of emerging pasta consumption, new field of research that is
dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. e compositions
of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product.
erefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. is review will focus
on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality
attributes of different pasta products.
