Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient

Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient

This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta <i>Gnocchi</i> with respect to those prepared with tap water. <i>Gnocchi</i> obtained by mixing the flour with seawater (GSW) were compared wi...

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Bibliographic Details
Main Authors: Gabriella Santagata, Domenico Zannini, Salvatore Mallardo, Floriana Boscaino, Maria Grazia Volpe
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
<i>Gnocchi</i>
sea water
micro-macro elements
volatile profile
thermal properties
morphological analysis
Online Access:https://www.mdpi.com/2304-8158/10/11/2585

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