[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Recent Developments in Health based Pasta Products

Murali, Krishnan (2008) Recent Developments in Health based Pasta Products. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (2MB)


This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Various natural ingredients have extensively been employed as health ingredients in pasta. Majority of the works were aimed at developing functional pasta to combat a particular disease or to supplement it with extra nutrients. Only a few initiatives have been taken to develop pasta with multiple health benefits of disease curing and nutritional supplementation. The present study was conducted to develop health pasta supplemented with sprouted ragi (Eleucina coracana) flour and banana (Musa paradisiaca) flour which in fact is hypoglycaemic with good anti-oxidant activity and rich in vitamins, minerals and dietary fiber. It also aims to study the molecular interactions during pasta processing and the end product quality.
Uncontrolled Keywords: pasta natural ingredients health benefits sprouted ragi
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2009 11:01
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.res.in/id/eprint/9279

Actions (login required)

View Item View Item