Structure and quality of pasta enriched with functional ingredients

Autores
Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well as the fact that it is consumed by people of all ages and from all walks of life, make this a suitable product to be enriched with functional ingredients of various types and origins. In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during processing and what impact they may have on quality attributes. In particular, the specific interactions between key components (starch and proteins) during lamination, extrusion and drying are reviewed. As far as we know, few review articles consider the addition of different types of functional ingredients of various physicochemical properties to pasta formulation or how such addition affects pasta quality. This journal is
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Pasta Quality
Functional Ingredients
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48790
Acceder
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spelling Structure and quality of pasta enriched with functional ingredientsBustos Shmidt, Mariela CeciliaPerez, Gabriela TeresaLeon, Alberto EdelPasta QualityFunctional Ingredientshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well as the fact that it is consumed by people of all ages and from all walks of life, make this a suitable product to be enriched with functional ingredients of various types and origins. In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during processing and what impact they may have on quality attributes. In particular, the specific interactions between key components (starch and proteins) during lamination, extrusion and drying are reviewed. As far as we know, few review articles consider the addition of different types of functional ingredients of various physicochemical properties to pasta formulation or how such addition affects pasta quality. This journal isFil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaRoyal Society of Chemistry2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48790Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel; Structure and quality of pasta enriched with functional ingredients; Royal Society of Chemistry; RSC Advances; 5; 39; 3-2015; 30780-307922046-2069CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://rsc.li/2JILxrOinfo:eu-repo/semantics/altIdentifier/doi/10.1039/c4ra11857jinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:42:57Zoai:ri.conicet.gov.ar:11336/48790instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:42:57.56CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Structure and quality of pasta enriched with functional ingredients
title Structure and quality of pasta enriched with functional ingredients
spellingShingle Structure and quality of pasta enriched with functional ingredients
Bustos Shmidt, Mariela Cecilia
Pasta Quality
Functional Ingredients
title_short Structure and quality of pasta enriched with functional ingredients
title_full Structure and quality of pasta enriched with functional ingredients
title_fullStr Structure and quality of pasta enriched with functional ingredients
title_full_unstemmed Structure and quality of pasta enriched with functional ingredients
title_sort Structure and quality of pasta enriched with functional ingredients
dc.creator.none.fl_str_mv Bustos Shmidt, Mariela Cecilia
Perez, Gabriela Teresa
Leon, Alberto Edel
author Bustos Shmidt, Mariela Cecilia
author_facet Bustos Shmidt, Mariela Cecilia
Perez, Gabriela Teresa
Leon, Alberto Edel
author_role author
author2 Perez, Gabriela Teresa
Leon, Alberto Edel
author2_role author
author
dc.subject.none.fl_str_mv Pasta Quality
Functional Ingredients
topic Pasta Quality
Functional Ingredients
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well as the fact that it is consumed by people of all ages and from all walks of life, make this a suitable product to be enriched with functional ingredients of various types and origins. In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during processing and what impact they may have on quality attributes. In particular, the specific interactions between key components (starch and proteins) during lamination, extrusion and drying are reviewed. As far as we know, few review articles consider the addition of different types of functional ingredients of various physicochemical properties to pasta formulation or how such addition affects pasta quality. This journal is
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well as the fact that it is consumed by people of all ages and from all walks of life, make this a suitable product to be enriched with functional ingredients of various types and origins. In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during processing and what impact they may have on quality attributes. In particular, the specific interactions between key components (starch and proteins) during lamination, extrusion and drying are reviewed. As far as we know, few review articles consider the addition of different types of functional ingredients of various physicochemical properties to pasta formulation or how such addition affects pasta quality. This journal is
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48790
Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel; Structure and quality of pasta enriched with functional ingredients; Royal Society of Chemistry; RSC Advances; 5; 39; 3-2015; 30780-30792
2046-2069
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48790
identifier_str_mv Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel; Structure and quality of pasta enriched with functional ingredients; Royal Society of Chemistry; RSC Advances; 5; 39; 3-2015; 30780-30792
2046-2069
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://rsc.li/2JILxrO
info:eu-repo/semantics/altIdentifier/doi/10.1039/c4ra11857j
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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