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Title: MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH

Year

2023

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516

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Title

MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH

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Authors

Ramona Cristina Heghedu? Mindru; Andreea Annemarie Kiss; Ariana Bianca Velciov; Dora Manuela Orboi; Gabriel Heghedu? Mindru

DOI

10.5593/sgem2023/6.1/s25.22

DOI Issue

10.5593/sgem2023/6.1

ISSN

1314-2704

ISBN

978-619-7603-61-3

Language

English

Volume

Issue

6.1

Editor

• Prof. DSc. Oleksandr Trofymchuk, UKRAINE
• Prof. Dr. hab. oec. Baiba Rivza, LATVIA

Scientific Area

Advances in Biotechnology

Abstract/ Foreword

Pasta, is an unleavened, dry food produced from flour, water and eggs and other additions such as vegetables, fruits.
In this paper on the basis of the technology and recipe of its own manufacture, two types of wide noodles with broth and wide noodles with spinach were obtained. Based on the methods of the quality standards, the samples of noodles were evaluated physicochemical from the point of view of the water content, as well as the content of protein and ash substances. The results obtained by physicochemical analysis were compared with the results obtained by other researchers in the field. At the same time, a sensory analysis of samples of wide noodles with broth and wide noodles with spinach, own production, was performed versus other pasta with the same characteristics, purchased in stores in Timisoara, Romania. The method used for sensory analysis was "comparison with unitary scoring scales" where the following characteristics were evaluated: the appearance of pasta, the color of pasta, the boiling behavior of pasta, the smell and taste of pasta.

References (click to open)

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Acknowledgements (click to open)

Type

conference

Url

https://doi.org/10.5593/sgem2023/6.1/s25.22

Full manuscript

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Proceedings Тitle

Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023

Note

23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 03 - 09 July, 2023

Type

Proceedings Paper

Publisher

STEF92 Technology

Series

International Multidisciplinary Scientific GeoConference SGEM

Organization

SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.

Pages

181-186

Date

03 - 09 July, 2023

Online Source Type

website

Digital Source Type

9234

Keywords

wide noodles with broth, wide noodles with spinach, pasta, physicochemical characteristics, sensory characteristics

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Title: MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH

References (click to open)

Acknowledgements (click to open)

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