Please use this identifier to cite or link to this item:
|Title:||Development and Evaluation of Functional Food Pasta||Contributor(s):||Aravind, Nisha (author); Sissons, Michael J (author); Fellows, Christopher (author)||Publication Date:||2008||Handle Link:||https://hdl.handle.net/1959.11/9571||Abstract:||Pasta, which dates back to first century BC (Aguesi, 1996), is one of the most common foods preferred worldwide by the consumers for its usefulness, ease of transportation, handling, cooking, storage properties, availability in numerous shapes and sizes, high digestibility, good nutritional qualities and relative low cost. The perception of pasta consumption is changing. Once thought of as unhealthy, carbohydrate-rich and starchy, past is now considered as an excellent low-fat protein source that is convenient and nutritional (Giese, 1992). While traditional pasta is a food manufactured from only durum semolina, it can be developed using non-durum ingredients with known functionalities as a functional food. It is practicable to incorporate dietary fibre ingredients into pasta which may increase its nutritional value to the consumer compared to conventional pasta as well as having beneficial effects on post-prandial blood glucose, insulin and fasting plasma cholesterol (Brennan and Clearly, 2005; Brennan et al., 2004). The ingredients used to prepare pasta in this work are pollard (durum wheat germ), inulin, guar gum, and carboxymethylcellulose (CMC).||Publication Type:||Conference Publication||Conference Details:||58th Australian Cereal Chemistry Conference, Surfers Paradise, Australia, 31st August - 4th September, 2008||Source of Publication:||Cereals 2008: Proceedings of the 58th Australian Cereal Chemistry Conference, p. 100-103||Publisher:||American Association of Cereal Chemistry||Place of Publication:||Australia||Field of Research (FOR):||030499 Medicinal and Biomolecular Chemistry not elsewhere classified||Socio-Economic Objective (SEO):||920411 Nutrition
|Peer Reviewed:||Yes||HERDC Category Description:||E1 Refereed Scholarly Conference Publication||Other Links:||http://meeting.aaccnet.org/cerealchem08/Program.htm||Statistics to Oct 2018:||Visitors: 699|
|Appears in Collections:||Conference Publication|
Files in This Item:
checked on May 3, 2019
checked on May 3, 2019
Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.