Sensory Characteristics of Oat-Based Pasta Products
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.
Event details
- Event
- tc23-2016