Abstract
Natural flavoring ingredients were produced from a mixture of coriander seeds, allspice berries, summer savory, black peppercorns, namely fat-soluble extracts and meal, by the method of supercritical CO2-extraction. The CO2-meal from the spice blend was used to prepare the noodles in order to add flavors and stimulate the appetite, being added in a ratio lower than 6%. As the added amount of CO2-meal from the spice mixture increases, so the total content of dietary fiber increases and the energy value of the noodles decreases.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
