The target of this work is to remove bitterness from fenugreek flour, produce pasta supplemented with debittered fenugreek flour and studying the effect of this supplementation on the nutritional quality, cooking quality and organoleptic properties of produced pasta. Results of this research may be summarized in the followíng: 1-Bitterness of fenugreek flour was removed by water or 50% ethano’ alcohol. 2-Production of pasta with high nutritional values, quality, and organoleptical p’roperlies should be produced from semolina supplemented with 5% or 10% debittered fenugreek flour. 3-It should be advised to produce this type of supplemented pasta.
Mobarak, E. (2005). SUPPLENENTATION OF PASTA BY DEBITTERED FENUGREEK. Journal of Food and Dairy Sciences, 30(2), 967-975. doi: 10.21608/jfds.2005.237139
MLA
El. A. Mobarak. "SUPPLENENTATION OF PASTA BY DEBITTERED FENUGREEK", Journal of Food and Dairy Sciences, 30, 2, 2005, 967-975. doi: 10.21608/jfds.2005.237139
HARVARD
Mobarak, E. (2005). 'SUPPLENENTATION OF PASTA BY DEBITTERED FENUGREEK', Journal of Food and Dairy Sciences, 30(2), pp. 967-975. doi: 10.21608/jfds.2005.237139
VANCOUVER
Mobarak, E. SUPPLENENTATION OF PASTA BY DEBITTERED FENUGREEK. Journal of Food and Dairy Sciences, 2005; 30(2): 967-975. doi: 10.21608/jfds.2005.237139
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