Tables index

From

Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour

Orawan Oupathumpanont, Sopida Wisansakkul

Journal of Food and Nutrition Research. 2021, 9(6), 313-320 doi:10.12691/jfnr-9-6-7
  • Table 1. The basic recipe for producing pasta
  • Table 2. Addition of the tested starter cultures under different conditions
  • Table 3. Assessment of the chemical and physical qualities of the obtained banana flour
  • Table 4. Characteristics of the pasta dough from formula 1, 2, 8 and 9
  • Table 5. Mean values of the preference scores corresponding to different pasta characteristics
  • Table 6. Mean values of consumer preference scores corresponding to different characteristics of pasta in tomato sauce with minced chicken
  • Table 7. Physical properties of the obtained pasta products
  • Table 8. Evaluation of the physical, chemical and microbial quality of the gluten-free pasta made using banana flour
  • Table 9. The mean values of preference scores towards characteristics of pasta in tomato sauce with minced chicken