Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P  0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...

The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, un...

Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg wit...

PASTA (Poisson Arrivals See Time Averages) is a term coined by R. Wolff in his well known 1982 paper. In keeping with Wolff's terminology, we use the term anti-PASTA to refer to the following converse of PASTA. Given that arrivals do indeed see time averages, when must the arrival process necessarily be Poisson? We show that anti-PASTA is satisfied in a pure-jump Markov process, provided that t...

Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 s...

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...

To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of thi...

OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed on...

The aim of this study concerns the manufacturing process of gluten-free fish incorporated pasta based on Ragi, Chick pea, Lentils, Brown rice, Sorghum, Corn and Italian millet. More specifically, the goal of the study was to obtain fish incorporated pasta with sensory properties. In pasta processing, gluten is mainly responsible for the formation of the structure. Gluten consists of gliadin and...

BACKGROUND Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions. METHODS To improve antioxidant activit...