A study was made of the possibility using lupine flour, produced from seeds blue and white lupine, in production pasta. The flour an amount up to 15% by weight durum wheat for pasta highest grade has been established order enrich with biologically valuable nutrients without a noticeable deterioration physicochemical organoleptic indicators.

The Fermi-Pasta-Ulam model is a system of N+2 equal particles on a line with mutual interactions between adjacent particles, provided by a potential of the form V (r) = r/2 + αr/3 + βr/4; certain boundary conditions are also assigned, typically with the two extreme particles fixed. For α = β = 0 the system is a linear one, and by a familiar linear transformation it can be reduced to a system of...

Nuclear matter is considered to be inhomogeneous at subnuclear densities that are realized in supernova cores and neutron star crusts, and the structures of nuclear matter change from spheres to cylinders, slabs, cylindrical holes, and spherical holes as the density increases. In this Letter, we discuss other possible structures, that is, gyroid and double-diamond morphologies, which are period...

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amou...

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking 7.7–7.9 418–513 N). Contrary what is known for gluten-free cereals, CV effective producing from native YL no need a pre-gelatinization step. However...

BACKGROUND Previous studies show that dietary fibre-rich foods with low energy density have a stronger effect on satiety per calorie compared to more energy dense foods. OBJECTIVE To investigate subjective appetite and voluntary energy intake (24 h) after consumption of rye porridge breakfast and pasta lunch made from whole grain compared to iso-energetic reference meals made from refined cer...

Major ethnic groups in Bolivia (Aymaras and Quechuas) have chewed the coca leaf for generations upon generations without health problems. The effects of coca leaf chewing produce a level of social and economic adaptation that is beyond what is normally possible. This was a major factor during the Spanish colonization of Bolivia, when forced native labor was used extensively. The cocaine base, o...

Mycotoxins are commonly present in cereal grains and are not completely destroyed during their cooking and processing. When mycotoxins contaminate staple foods, the risk for exposure becomes serious. In East Asia, including Japan, rice is consumed as a staple food, and with the increasingly Westernized lifestyle, the consumption of wheat has increased. The mycotoxins commonly associated with ri...