Sensory Characteristics of Oat-Based Pasta Products

• Abstract:

  The scope of this paper is to review the progress in the area of oat-based pasta production and sensory characteristics of the obtained products. Several studies were done to improve the nutritional value of pasta-as an important vector in many diets and to produce functional pasta enriched in bioactive compounds (including β-glucans from oat flours). The health conscious eating trend determined an increased demand for whole grain pasta and pasta made with fresh ingredients.
• Keywords:

  sensory, oat, pasta, texture, cooking properties
• Download:

  IMEKO-TC23-2016-020.pdf
• DOI:

  _unreg_tc23-2016.020

Event details:

• IMEKO TC:

  TC23
• Event name:

  2nd IMEKOFOODS Conference
• Title:

  Metrology Promoting Objective and Measurable Food Quality and Safety

• Place:

  Benevento, ITALY
• Time:

  2 October 2016 - 10 October 2016