Preparation of vegetable pastas

Details Preparation of vegetable pastas Preparation of vegetable pastas

A - Human Necessities

23

L

99/118, 99/173

A23L 1/16 (2006.01) A23L 1/0532 (2006.01) A23L 1/20 (2006.01) A23L 1/216 (2006.01)

Patent

CA 1202813

Abstract Preparation of vegetable pastas A process for the preparation of a vegetable pasta charac- terised in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water suffi- cient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.

451837

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