| Popis: |
Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated. Semolina flour used to make pasta was replaced by different ratios of barley fraction enriched with β-glucan (FD) and quinoa flours. Parameters evaluated in this study were: cooking loss, texture, color values (L*, a*, b*), proximate composition, amino acid profile, and consumer acceptance. The variables assessed used were the ratios (10, 20 and 30%) of (FD) or quinoa flour. Also, quinoa flour and FD were used to make pasta at ratios of (100% Q, 90% Q + 10% FD, 80% Q + 20% FD and 70% Q + 30% FD). Results indicated that pasta containing 30% FD and 30% quinoa flours had a decreased optimal cooking time of 11.10 and 5.83 minutes respectively, compared to the control pasta time of 15.17 minutes. Cooking loss was decreased for pasta containing FD and found to be significantly (p < 0.01) greater for pasta containing quinoa flour. Although the addition of quinoa flour negatively affected the cooking loss, the percentages were still found to be at an acceptable level. On the other hand, volume was increased for pasta containing FD or quinoa flour. The results of the texture indicated that hardness and chewiness were significantly (p < 0.01) affected by the addition of non-traditional flours. More so, quinoa flour had a greater effect on hardness and chewiness than FD flour, leading to increased values as more quinoa flour was added. The control pasta was found to be significantly (p < 0.01) more firm than those made with FD and quinoa flours, with the exception of S4 and Q4 which contain 30% FD. Results of the Hunter lab colorimeter indicated that the control pasta was significantly (p < 0.01) lighter than the pastas containing FD and quinoa flours, with those containing the highest amounts of quinoa being the darkest. Redness (a* values) significantly (p < 0.01) increased with the addition of FD and quinoa flours, while yellowness (b* values) decreased. The yellowness of pastas was found to be affected not only by the addition of FD and quinoa flours, but also by the ratio of the two additional flours. Although statistical analysis could not be performed on the results of proximate composition and amino acid analysis, the results were in agreement with many previous studies. The addition of FD flour greatly increased the protein, fat , fiber, ash, and amino acid content of pasta, with pasta Q4 (70% Q + 30% FD) having the highest values of all of these. Accordingly, it can be determined that the addition of quinoa flour and FD had the greatest effect on fortifying wheat pasta. Quinoa pasta (Q1, Q2, Q3 and Q4) had high nutritional value than semolina pasta. Data concluded the possibility of producing pasta relatively higher in fiber, β-glucan and protein without considerable bad effects on its cooking quality and sensory properties, and also has many benefits for health of diabetes, high cholesterol patients and heart diseases. |
