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Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

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dc.contributor.author Nilusha, R.A.T.
dc.contributor.author Jayasinghe, J.M.J.K.
dc.contributor.author Perera, O.D.A.N.
dc.contributor.author Perera, P.I.P.
dc.date.accessioned 2023-03-28T04:25:24Z
dc.date.available 2023-03-28T04:25:24Z
dc.date.issued 2019
dc.identifier.citation Nilusha, R.A.T., et al. (2019). Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. Hindawi International Journal of Food Science Volume 2019, Article ID 6750726. en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/12611
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Hindawi en_US
dc.title Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview en_US
dc.type Article en_US


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