Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta

Summary Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder cont...

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Veröffentlicht in:	International journal of food science & technology 2024-02, Vol.59 (2), p.1113-1120
Hauptverfasser:	Kaur, Amreetpal, Singh, Arashdeep, Gupta, Antima, Surasani, Vijay Kumar Reddy, Dhaliwal, Salwinder Singh
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Azolla bioactive compounds Cooking cooking quality Digestibility Ferns minerals Pasta Powder Proteins Quality assessment Supplements
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Zusammenfassung:	Summary Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/ijfs.16582