Pasta is a worldwide produced and consumed food, which presents convenience and low price for consumers; by adding various ingredients, pasta can turn into a functional food with health benefits. Some of these ingredients are whole grains, dietary fiber, antioxidant compounds, and proteins, which are studied and related to a reduced risk for some noncommunicable diseases. In this review, we present the state of the art of the research and development of functional pastas, as well as indicate the paths to use the beneficial ingredients in an effective and whole approach.
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Wahanik et al. (2016) studied this question.
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