Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of new Andean ingredients-based fresh pasta (Gnocchi)...

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Veröffentlicht in:International journal of gastronomy and food science 2019-07, Vol.16, p.100142, Article 100142
Hauptverfasser: Burgos, Verónica Elizabeth, López, Estela Patricia, Goldner, María Cristina, Del Castillo, Valeria Cristina
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Amaranth
Andean potato
Pasta
Quinoa
Texture
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Zusammenfassung:Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of new Andean ingredients-based fresh pasta (Gnocchi) and to relate these characteristics to consumer response. There was no difference in moisture among raw gnocchi (p 
ISSN:1878-450X
1878-4518
DOI:10.1016/j.ijgfs.2019.100142