scholarly journals The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

2014 ◽  
Vol 95 (8) ◽  
pp. 1678-1688 ◽  
Author(s):  
Giuseppe Zeppa ◽  
Simona Belviso ◽  
Marta Bertolino ◽  
Maria Chiara Cavallero ◽  
Barbara Dal Bello ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Polyphenol Content ◽  
Fresh Egg Pasta ◽  
Egg Pasta

scholarly journals The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates

2021 ◽  
Vol 332 ◽  
pp. 01002
Author(s):  
Elinda Okstaviyani ◽  
Kawiji ◽  
Raden Baskara Katri Anandhito ◽  
Asri Nursiwi ◽  
Dimas Rahadian Aji Muhamnmad
Keyword(s):  
Quality Attributes ◽  
Physical Analysis ◽  
Wood Powder ◽  
Polyphenol Content ◽  
Caesalpinia Sappan ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
The Impact

Sappan wood (Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completely randomized design (CRD) experiment with one factor. The results showed that the addition of Sappan wood powder could reduce the panelists’ preference at the parameters of color, aroma, taste, texture and overalls. Hence, Panelists preferred white and milk compound chocolate without the addition of Sappan wood powder. Results of the physical analysis showed that the addition of Sappan wood powder decreased the chocolate brightness and increased the chocolate hardness.

Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

2013 ◽  
Vol 7 (7) ◽  
pp. 1973-1980 ◽  
Author(s):  
Lara Manzocco ◽  
Michela Maifreni ◽  
Monica Anese ◽  
Marina Munari ◽  
Ingrid Bartolomeoli ◽  
...  
Keyword(s):  
Pulsed Light ◽  
Fresh Egg Pasta ◽  
Egg Pasta

Effect of extrusion process on properties of cooked, fresh egg pasta

2009 ◽  
Vol 92 (1) ◽  
pp. 70-77 ◽  
Author(s):  
Stefano Zardetto ◽  
Marco Dalla Rosa
Keyword(s):  
Extrusion Process ◽  
Fresh Egg Pasta ◽  
Egg Pasta

scholarly journals Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

2008 ◽  
Vol 47 (2) ◽  
pp. 283-291 ◽  
Author(s):  
A. Nouviaire ◽  
R. Lancien ◽  
Z. Maache-Rezzoug
Keyword(s):  
Hydrothermal Treatment ◽  
Fresh Egg Pasta ◽  
Egg Pasta

Development of gluten-free fresh egg pasta based on oat and teff flour

2012 ◽  
Vol 235 (5) ◽  
pp. 861-871 ◽  
Author(s):  
Anna-Sophie Hager ◽  
Fabian Lauck ◽  
Emanuele Zannini ◽  
Elke K. Arendt
Keyword(s):  
Gluten Free ◽  
Fresh Egg Pasta ◽  
Egg Pasta

Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

2005 ◽  
Vol 221 (6) ◽  
pp. 759-767 ◽  
Author(s):  
Cristina Alamprese ◽  
Stefania Iametti ◽  
Margherita Rossi ◽  
Daniele Bergonzi
Keyword(s):  
Structural Characteristics ◽  
Heat Treatments ◽  
Fresh Egg Pasta ◽  
Egg Pasta

Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio

2009 ◽  
Vol 93 (3) ◽  
pp. 302-307 ◽  
Author(s):  
Cristina Alamprese ◽  
Ernestina Casiraghi ◽  
Margherita Rossi
Keyword(s):  
Fresh Egg Pasta ◽  
Egg Pasta
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