Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
Highlights
The present review summarises cooking quality, nutritional value, and sensory attributes [1]
Pasta has been the subject of many food fortification strategies to improve its nutritional value and functional properties
The addition of different parts of plants, such as fruits, vegetables, or seeds, into pasta improved the content of bioactive compounds and increased its antioxidant capacity (Figure 2)
Summary
After bread, is among the most popular, easy to prepare, and versatile food products It is a rich source of complex carbohydrates (74–77%) and protein (11–15%). Most pasta products are obtained from refined flour rich in digestible carbohydrates These products have a low content of fibre and other biologically active compounds such as phenolic acids, flavonoids, and vitamins. In the few years, theaspossibility to incorporate animal possibility to incorporate animal rawlast materials such fish by-products or insects into raw materials fish by-products or insects into pasta has been widely tested pasta has alsosuch beenas widely tested These materials are a rich source of protein, fat, and fibre [14,15].
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