Sensory Characteristics of Oat-Based Pasta Products |
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| Denisa Eglantina Duta, Enuta Iorga, Nastasia Belc |
- Abstract:
- The scope of this paper is to review the progress in the area of oat-based pasta production and sensory characteristics of the obtained products. Several studies were done to improve the nutritional value of pasta-as an important vector in many diets and to produce functional pasta enriched in bioactive compounds (including β-glucans from oat flours). The health conscious eating trend determined an increased demand for whole grain pasta and pasta made with fresh ingredients.
- Keywords:
- sensory, oat, pasta, texture, cooking properties
- Download:
- IMEKO-TC23-2016-020.pdf
- DOI:
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