Technological development of noodles with nutritious flours: - C. dos Santos, Larissa;Dantas, Danielle;Baraldi Cunha, Natália
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Gastronome and Nutritionist from the University of the Sacred Heart (USC) Bauru-SP. Postgraduate student in Functional Clinical Nutrition at the Valéria Pascoal Institute (VP) in the city of São Paulo. Today she works as a Nutritionist at Multi Clínica and provides Personal Cookie services in the city of Bauru-SP.