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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...

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...

Grape seed flour (GSF) is a viable ingredient used in bread-making to improve its nutritional value. Wheat flour bread is the most consumed bread, mainly produced from white flour which has a reduced nutritional value. In this study GSF from white wine pomace, at different particle sizes was used in wheat flour type 550 at levels from 3% to 9%. This type of wheat flour was of a strong one for bread making with a low deformation index which presented a low alpha amylase activity due to its falling number index valu...

Particle size is an essential concept in flour milling which influences dough rheological properties and food product quality. The grape seeds flours (GSF) obtained by further grinding grape seeds vary in particle size and differ in chemical composition. Grape seeds selected from red wine pomace and wheat flour of a low extraction rate of 480 type were used in samples formulation. The objective of this work was to investigate the influence of different particle sizes and addition levels of grape seeds flour (GSF) ...

Worldwide, the yogurt is a very popular fermented dairy food and it is known for its health benefits, nutritional value and digestibility. The factors that influence the quality of yogurt are milk composition, dry matter content, the temperature and time at which pre-treatment of the milk is carried out, the type and the quantity of starter culture used, incubation temperature and storage conditions for the final product. A major problem in the production of yogurt is the whey separation. In the yogurt industry, s...