Enhancement of semolina pasta with carob molasses pulp
| Autor: | Serpil Yalim Kaya, Sevcan İlhan, Özlem İstanbulu Paksoy |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 42, Iss 2, Pp 109-117 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/152/2023-CJFS |
| Popis: | This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18-12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48-0.70%), optimum cooking time (6.56-7.06 min), or cooking loss (10.43-12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality. |
| Databáze: | Directory of Open Access Journals |
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