Pasta Production Using <i>Gracilaria gracilis</i>, Nutritional Evaluation, and Sensory Evaluation

doi:10.3791/200803

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Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation (Video) | JoVE

Published: November 21, 2023

doi:

10.3791/200803

Alice Martins, Filipa R Pinto, Sónia Barroso, Tatiana Pereira, Teresa Mouga, Clélia Afonso, Marta V Freitas², Susete Pinteus, Rui Pedrosa, Maria M Gil

¹MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM,Polytechnic University of Leiria, ²MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, Department of Life Sciences,University of Coimbra

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Pasta Production Gracilaria Gracilis Nutritional Evaluation Sensory Evaluation Rice Flour Chlorella Vulgaris Extrusion Drying Vacuum Sealing Fiber Analysis Fatty Acid Profile Moisture Content Ash Content Consumer Acceptance

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Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation. J. Vis. Exp. (Pending Publication), e200803, doi:10.3791/200803 (2023).

Pasta Production Using Gracilaria gracilis, Nutritional Evaluation, and Sensory Evaluation (Video) | JoVE

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