Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Technological development of noodles with nutritious flours

Technological development of noodles with nutritious flours

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

Paperback

Botany & Horticulture

ISBN10: 6208033764
ISBN13: 9786208033767
Publisher: Our Knowledge Publishing
Published: Aug 30 2024
Pages: 52
Weight: 0.20
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
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.

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