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Critical Reviews in Food Science and Nutrition Volume 50, 2010 - Issue 8
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Original Articles

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

Tina Fuad Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute, Mysore, India
&
P. Prabhasankar Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute, Mysore, India
Pages 787-798 | Published online: 08 Sep 2010
 
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Abstract

Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.

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