| Autor: |
Kaur, Amreetpal, Singh, Arashdeep, Gupta, Antima, Surasani, Vijay Kumar Reddy, Dhaliwal, Salwinder Singh |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Feb2024, Vol. 59 Issue 2, p1113-1120, 8p |
| Abstrakt: |
Summary: Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P < 0.05). Similarly cooking loss increased from 3.69% to 5.34%, while swelling index showed a decreasing trend (P < 0.05). In vitro protein digestibility values of produced pasta ranged between 75.32 ± 0.95 and 82.85% ± 1.42%. Increasing Azolla powder content in pasta significantly increased its firmness from 2843.8 to 4197.5 g. Lightness (L*) as well as overall whiteness values were significantly reduced with increasing levels of Azolla powder in pasta (P < 0.05). Sensory acceptability was reduced with the increasing Azolla powder content, being highest for pasta supplemented with 5% and 10% Azolla powder. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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