Finding wholegrain pasta quality: what are the challenges and opportunities?
DOI:
https://doi.org/10.5327/fst.00342%20Keywords:
processing, milling techniques, cereal science, nutrition, food technology, fibersAbstract
This review approaches the challenges and opportunities regarding wholegrain pasta’s quality. Bibliometric maps were created to help visualize wholegrain pasta studies’ main themes and chronology. Most research findings have focused on digestibility and nutritional enhancement, although concerns such as raw materials and processing conditions require further investigation. The main challenges are regulatory harmonization and developing quality standards to evaluate and produce wholegrain pasta. Thus, further research is necessary to overcome these challenges and improve technological and sensory quality of wholegrain pasta.
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