STUDY OF NOODLES MANUFACTURING WITH ADDITION OF CO2-MEAL FROM THE SPICE BLEND-Reference-Cited by-同舟云学术

STUDY OF NOODLES MANUFACTURING WITH ADDITION OF CO2-MEAL FROM THE SPICE BLEND

Published:2022-04-20 Issue:12(105) Volume: Page:412-418
ISSN:2709-4685
Container-title:InterConf
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Short-container-title:InterConf+

Author:

Migalatiev Olga,Iuşan Larisa,Carelina Marina

Abstract

Natural flavoring ingredients were produced from a mixture of coriander seeds, allspice berries, summer savory, black peppercorns, namely fat-soluble extracts and meal, by the method of supercritical CO2-extraction. The CO2-meal from the spice blend was used to prepare the noodles in order to add flavors and stimulate the appetite, being added in a ratio lower than 6%. As the added amount of CO2-meal from the spice mixture increases, so the total content of dietary fiber increases and the energy value of the noodles decreases.

Publisher

Scientific Publishing Center InterConf

Subject

General Chemical Engineering

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