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What is Functional Pasta with Clerodendrum Glandulosum about?

The study investigates the incorporation of Clerodendrum glandulosum L. leaf powder and extracts into pasta to enhance its nutritional value and antioxidant properties. Results indicate that adding up to 2.5% of the plant powder significantly improves sensory acceptance while affecting cooking attributes, texture, and color of the pasta. The findings suggest potential for developing functional pasta products that cater to health-conscious consumers.

Author

evanylla

Language

EN