The looming food insecurity demands the utilization of nutrient-rich residues from food
industries as value-added products. Whey, a dairy industry waste has been characterized to …

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours,
such as legumes or wholegrain cereals in pasta improves their nutritional quality and can …

The replacement of durum wheat semolina with finger millet flour (FMF), pearl millet flour
(PMF) in pasta making at 10, 20, 30, 40, 50 g/100 g and carrot pomace powder (CPP) at 2, 4 …

The aim of this work was to optimize the formulations for wheat-based pasta incorporated
with pearl millet flour and vegetables. A blend of wheat and pearl millet flour (9: 1) with …

Soy okara is a by‐product of soybean processing which offers immense potential to be
incorporated into the diverse food products due to its high nutritional and biological …

A study was conducted to develop pearl millet-based extruded snacks with whey protein
concentrate (WPC) to enhance its acceptability and nutritional value. Pearl millet grits (841 …

A central composite design was used to optimize flour combination consisting of sorghum
flour (20%–35%), finger millet flour (10%–25%) and gluten (3%–5%) on five responses …

In addition to being an important source of nutrients, pasta and bakery products are
consumed globally and so there is a growing need to study them in addition to other …

Abstract Effect of particle size and blend composition (wheat semolina: pearl millet flour) on
quality of pasta were investigated in this study. Initially, the pasta was prepared from 100 …

Standardisation of the formulation for the development of three categories of protein
enriched ready-to-cook (RTC) pastas (defatted coconut-based pasta, soya-based pasta and …