Review paper DOI: 10.17508/CJFST.2018.10.1.08
The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review
AMIR GULL1*, PRADYUMAN KUMAR2, TARIQ AHMAD SAFAPURI3, ASHWANI KUMAR KHAJURIA1, ANURADHA GANDOTRA1,
ROMEE JAN2
1Department of Food Science and Technology, Govt PG College for Women Gandhi Nagar Jammu J&K
2Department of Food Engineering and Technology, Sant longowal Institute of Engineering and Technology, Sangrur Punjab
3Department of Food Technology, Islamic University of Science and Technology Awantipora J&K
4Department of Food Engineering and Technology, Sant longowal Institute of Engineering and Technology, Sangrur Punjab
| ARTICLE INFO | ABSTRACT |
| Article history: Received: May 2, 2017 Accepted: December 05, 2017 |
As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods. |
| Keywords: pasta functional foods non-conventional ingredients health benefits |