Quality Characteristics of Multi Grain Spaghetti - Karpagavalli, B.;Amutha, S.;Padmini, T.
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Pasta products are one of the most ancient food forms in which wheat has been consumed. Pasta products are becoming increasingly popular not only worldwide but also in the Indian subcontinent. This is because pasta products are simple to make and if dried they can be stored for relatively long periods of time. Spaghetti is the most popular and common variety among the hundreds of shapes of pasta products. Utilization of composite flour in pasta products offer different flavour and texture characteristics resulting in an element of novelty with enhanced consumer appeal and nutritive value.…mehr

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Produktbeschreibung
Pasta products are one of the most ancient food forms in which wheat has been consumed. Pasta products are becoming increasingly popular not only worldwide but also in the Indian subcontinent. This is because pasta products are simple to make and if dried they can be stored for relatively long periods of time. Spaghetti is the most popular and common variety among the hundreds of shapes of pasta products. Utilization of composite flour in pasta products offer different flavour and texture characteristics resulting in an element of novelty with enhanced consumer appeal and nutritive value. Hence utilization of cereals and pulses in pasta products and evaluation of quality characteristics would lead to the development of nutritionally optimized foods at affordable cost. This book is attempt with an aim of standardizing ready to cook multi grain spaghetti by the incorporation of cereal pulse blends and to find out its keeping quality.
Autorenporträt
The author B. Karpagavalli completed her post graduate and doctoral programme with specialization of Food Science and Nutrition from the Tamil Nadu Agricultural University. The authors S. Amutha and T. Padmini are professors in Home Science College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.