SEA MOSS FLOUR (E. cottonii) AS AN INGREDIENTS OF PASTA: THE ANALYSIS OF ORGANOLEPTIC, PROXIMATE AND ANTIOXIDANT

This research aims to assess the impact of adding Elkhorn Sea Moss Flour as a fiber source on the organoleptic characteristics and nutritional value of pasta. The treatments used are C0 = 0% addition of Elkhorn Sea Moss Flour; C1 = 30% ; C2 = 50%; C3 = 70%. The study utilized a completely randomized...

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Bibliographic Details
Published in:	Iraqi journal of agricultural science Vol. 55; no. 4; pp. 1521 - 1533
Main Authors:	Islamy, R A, Senas, P, Isroni, W, Mamat, N B, Kilawati, Y
Format:	Journal Article
Language:	English
Published:	Baghdad Jami'at Baghdad 01.01.2024 Baghdad University
Subjects:	Algae antioxidant, eucheuma cottonii, organoleptic, pasta, proximate, good health Antioxidants Aroma Carbohydrates Design factors Dietary minerals Flour Food Food additives Functional foods & nutraceuticals Impact analysis Ingredients Nutrient content Nutrients Nutritive value Organoleptic properties Pasta Proteins R&D Research & development
ISSN:	0075-0530, 2410-0862
Online Access:	Get full text
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