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Carrot pomace is considered a promising by-product due to its health-benefit nutrients such as fibers, vitamins, polyphenols, carotenoids, and minerals. Incorporating pasta with healthy ingredients such as carrot pomace could be a good idea to enhance its nutritional value. The aim of this study was to investigate the effect of carrot pomace on durum wheat flour dough rheological properties. In this study, carrot pomace from four varieties was used. Carrot pomace was incorporated at levels varying from 0 to 12%. D...

Brewer-s spent yeast is a valuable by-product of the food industry that can be used for the extraction of bioactive compounds like beta-glucan. This paper aimed at establishing the optimal addition level of beta-glucan extracted from brewer spent yeast in pasta made of wheat flour with different protein content. For this purpose, dough texture, pasta nutritional composition, cooking behavior, pasta firmness and color were evaluated. The increase of beta-glucan level resulted in a proportional decrease of cooked pa...

The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights the main effects of the process parameters (feed rate, feed moisture, screw speed, barrel temperature, raw material characteristics, etc.) and system parameters (specific ...

Legumes are nutritious ingredients that can be used in bakery industry. However, in order to minimize their antinutrients contents and unpleasant flavor, germination can be applied. The aim of the present paper was to investigate the proximate composition and minerals profiles of composite flours made of refined wheat flour and germinated legumes (beans, lentil, soybean, chickpea and lupine) in different levels. The results showed an increase of protein and ash contents as the addition level was higher, while a re...