Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (...

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Bibliographic Details
Main Authors: Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
quality
texture
physicochemical
vegetable pasta
colour
Online Access:https://www.mdpi.com/2304-8158/10/8/1931

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