Artículo
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
Fecha de publicación:
04/2014
Editorial:
Sage Publications Ltd
Revista:
Food Science and Technology International
ISSN:
1082-0132
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.
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Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Martinez, Cristina S.; Ribotta, Pablo Daniel; Añon, Maria Cristina; Leon, Alberto Edel; Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta; Sage Publications Ltd; Food Science and Technology International; 20; 2; 4-2014; 127-135
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