Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology
نویسندگان
چکیده
منابع مشابه
textural characteristics of pasta enriched with full fat soy flour; an optimization study using response surface methodology
the influence of 0-27 g/100g of full-fat soy flour (ffsf), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°c. this enrichment resulted in significant differences in mechanical strength and cutting parameter. based on the mixture surfac...
متن کاملInvestigation of physicochemical properties of pasta enriched with donalilasalina with the highest amount of bioactive compounds
Enrichment of food products with algae, which are inexpensive substances for human consumption and are rich in protein, carotenoids, antioxidants, omega-3s and fatty acids, are very important in terms of nutritional value. The aim of this study was to investigate the physicochemical and sensory properties of Fermi pasta containing Donalina salina (0, 1.5, 3, 4.5 and 6%) and to determine the bes...
متن کاملTextural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface ...
متن کاملA new method for group decision support based on ELECTRE III methodology
Group decision is usually understood as the reduction of different individual preferences on a given set to a single collective preference. At present, there are few approaches which solve the group ranking problem with multiple criteria in a widely acceptable way. Often, they rest on a poor heuristic which makes a decision about consensus ranking difficult to support. This paper presents an ex...
متن کاملTechnological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and high-quality cereals products that has gained a special position for the production of functional foods, due to its high nutritional value, reasonable prices, ease of production and maintenance, and quality stability...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Sustainability
سال: 2017
ISSN: 2071-1050
DOI: 10.3390/su9060885