STUDY OF TECHNICAL EVALUATION OF PASTA ADDED WITH ANIMAL PROTEIN CONCENTRATION

Authors

  • HILMAR A.J. FUGMANN Universidade Federal do Paraná
  • GABRIEL A. R. GUIMARÃES Universidade Federal do Paraná
  • MARIO DE O. BRANCO FILHO Universidade Federal do Paraná
  • MARIA REGINA A. GÔNGORA Universidade Federal do Paraná
  • CLÁUDIA S. ROCCO

DOI:

https://doi.org/10.5380/cep.v5i2.15142

Keywords:

MACARRÃO ADITIVADO, CONCENTRADO DO PROTÉICO ANIMAL. ADDITIVATE PASTA, PASTA, ANIMAL PROTEIN CONCENTRATE.

Abstract

Normal wheat pasta, semolina-egg pasta and animal protein concentrate additivated pasta were submited to a sensory evaluation by a trained panel and also to acceptability test, which demonstrated the feasibility to introduce the enriched pasta in the school lunch program.

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How to Cite

FUGMANN, H. A., GUIMARÃES, G. A. R., FILHO, M. D. O. B., GÔNGORA, M. R. A., & ROCCO, C. S. (1987). STUDY OF TECHNICAL EVALUATION OF PASTA ADDED WITH ANIMAL PROTEIN CONCENTRATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 5(2). https://doi.org/10.5380/cep.v5i2.15142

Issue

Vol. 5 No. 2 (1987)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.