ArticleFoods (Basel, Switzerland)2023
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products.Food science & nutrition · 2025Article
- A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications.Foods (Basel, Switzerland) · 2025Review
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
2 authors.
Funding
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Abstract
There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste-TW) and pepper (defatted pepper seeds-DPS, pepper placenta-PP) were used at a level of 10-30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (
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Registered trials
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