Technological development of noodles with nutritious flours

C. Dos Santos, Larissa; Dantas, Danielle; Baraldi Cunha, Natália

ISBN 10: 6208033764 / ISBN 13: 9786208033767

Verlag: Our Knowledge Publishing, 2024

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Inhaltsangabe:

Brazil ranks third among the countries that consume the most pasta, and it is known that the ingredients in traditional pasta do not add important nutritional values to the diet. In view of the fact that Brazilians eat this type of pasta and the possibility of improving it nutritionally, the technical and economic viability of using mixed flours in food has been demonstrated and used in the industry. The aim of this study was to make noodles using mixed green banana and ora-pro-nobis flours, characterise them nutritionally and apply the sous vide technique in order to improve their nutritional quality and increase their usual shelf life. Book written by the authors: Larissa C. dos Santos, Danielle Dantas, Adriane G. dos Santos Martinez Uribe, Natália Baraldi Cunha.

Über die Autorin bzw. den Autor: Gastronoma e nutrizionista dell'Università del Sacro Cuore (USC) di Bauru-SP. Studente post-laurea in Nutrizione Clinica Funzionale presso l'Istituto Valéria Pascoal (VP) nella città di San Paolo. Oggi lavora come nutrizionista presso la Multi Clínica e fornisce servizi di cucina personale nella città di Bauru-SP.

Bibliografische Details

Titel: Technological development of noodles with ...
Verlag: Our Knowledge Publishing
Erscheinungsdatum: 2024
Einband: PAP
Zustand: New