Now showing items 1-3 of 3
Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
(Savez hemijskih inženjera Srbije, 2016-05)
Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
Spelt pasta with increased content of functional components
(Association of the Chemical Engineers of Serbia, 2017-07)
This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...
Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta
(Serbian Chemical Society, 2017-10)
Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough ...