Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review

• Published in: Journal of aquatic food product technology Vol. 31; no. 9; pp. 1002 - 1023
• Main Authors: Mathew, Jisto, Blossom, Lonappan, Gopal, TK Srinivasa, Thomas, Ancy
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 21-10-2022; Taylor & Francis Ltd
• Subjects: Body weight; Carbohydrates; Extrusion; Fish; Fisheries; Flour; Food; Foods; Noodles; Nutrient content; nutrition; Nutritive value; Overweight; Pasta; protein; Quality management; Raw materials; Starch; Technology; Technology utilization
• ISSN: 1049-8850; 1547-0636
• DOI: 10.1080/10498850.2022.2120376

.Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.