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

Table 2

Sources of nutrients in pasta products.

Nutrient	Potential supplying sources	References
Vitamins	Vegetables, calf liver, germinated plant seeds, seaweeds	[48–50]
Minerals	Selenium enriched durum wheat, fish concentrate, cereal bran, germ	[51–53]
Essential amino acids	Fava protein, chick peas, quinoa flour, common bean flour, milk and milk products, whey protein, cottonseed meal	[11, 12, 30, 54, 55]
Polyunsaturated fatty acids	Long chain n-3 polyunsaturated fatty acids	[56–58]
Essential oils	Thymol, menthol	[59, 60]