Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India.
Crit Rev Food Sci Nutr. 2012;52(1):9-20. doi: 10.1080/10408398.2010.486909.
Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it has been recognized as an identifying ingredient of traditional healthy Mediterranean and Latin American meals. Pasta has come a long way from the days when it was erroneously considered by consumers to be a "fattening food." Today it is perceived as one of the "healthy options." In fact, because pasta is so supremely versatile as a base to a meal, it is easily possible to serve it in ways to satisfy both our notions of "healthy eating" and our appetites for interesting and tasty food. Pasta, being so popular as a delicious family meal favorite and equally relished all over the world, it deserves a lot than any other food to serve as an ideal functional food. Here we analyze various health ingredients that have been incorporated in pasta as disease/disorder curing agents and/or potent nutritional supplements and their effects on cooking and quality parameters of pasta as well as their various health benefits and therapeutic attributes.
意面，一种美味的餐点，是世界上许多著名厨师的招牌菜，也是全世界数百万人喜爱的团聚舒适食品，它已被公认为传统健康的地中海和拉丁美洲饮食的标志性食材。意面已经走过了很长的一段路，从过去被消费者错误地认为是“致胖食物”的日子，到现在被视为“健康选择”之一。事实上，由于意面作为餐点的基础非常多样化，因此很容易以满足我们对“健康饮食”的观念和对有趣和美味食物的渴望的方式来供应它。意面作为一种美味的家庭餐点深受欢迎，在世界各地同样受到喜爱，它比任何其他食物都更有资格成为理想的功能性食品。在这里，我们分析了各种已被纳入意面中的健康成分，它们作为疾病治疗剂和/或有效的营养补充剂的作用，以及它们对烹饪和意面质量参数的影响，以及它们的各种健康益处和治疗特性。
