Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Table 1

Sources of functional ingredients in pasta products.

Functional ingredient	Potential supplying sources	References
Dietary fiber	Carob fiber, brewer’s spent grain, legume flour, orange by product fiber	[28–37]
Natural pigments	Anthocyanins, betalains, carotenoids	[2, 38]
Antioxidants	Apple peel powder, carrot powder, grape powder	[2, 39, 40]
High biological value protein	Egg white powder, mushroom powder, fish protein powder, shrimp meat powder, bean flour and soy flour, fish mince, yeast protein concentrate	[29, 30, 41–46]