MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH
(STEF92 Technology, 2023-10-01, Ramona Cristina Heghedus Mindru, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, Gabriel Heghedus Mindru)
Show more
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...
