Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta

Abstract

The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed. Cooking losses were more in spinach wheat (SW) pasta while these are lowest in chickpea and spinach fortified wheat (CSW) pasta. Crude protein one of the imperative attributes of study was profoundly affected with the fortification and was found to be 10.5 per cent in SW pasta, 18.55 per cent in CSW pasta while it is 10.8 in W pasta. The crude fat were found to be extended from 0.98 per cent to 1.55 per cent. The moisture, ash and acidity were ranged from 8.1 to 8.5, 0.82 to 1.80 and 0.23 to 0.59, respectively. Free radical scavenging properties, ascorbic acid (20.4 mg/100 g) and total phenols (mg/100 g) were higher in CSW pasta while the lowest in wheat (W) pasta. Maximum hardness was also highest in CSW pasta. Overall the fortification increased the antioxidant properties along with textural properties. REZIME Cilj ove studije je da se istraži uticaj fortifikacije spanaćem u prahu i brašnom od leblebija na termička, funkcionalna i teksturalna svojstva pšeničnih testenina u odnosu na testenine od griza. Značajniji gubici su zabeleženi prilikom termičke obrade pšeničnih testenina sa spanaćem, dok su najmanji gubici zabeleženi kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je znatno uticala na sadržaj sirovih proteina, koji je kod pšeničnih testenina sa spanaćem iznosio 10,5%, kod pšeničnih testenina fortifikovanih leblebijama i spanaćem 18,55%, a kod pšeničnih testenina 10,8%. Sadržaj sirovih masti se kretao u rasponu 0,98 do 1,55%, s najvišim vrednostima zabeleženim kod pšeničnih testenina fortifikovanih leblebijama i spanaćem i najnižim kod pšeničnih testenina sa spanaćem. Sadržaj vlage se kretao od 8,1 do 8,5%, sadržaj pepela od 0,82 do 1,80%, a kiselost od 0,23 do 0,59%. Čistači slobodnih radikala, askorbinska kiselina (20,4 mg/100g) i ukupni fenoli (mg/100g), su najzastupljeniji kod pšeničnih testenina fortifikovanih leblebijama i spanaćem, a najmanje zastupljeni kod pšeničnih testenina. Najviše vrednosti maksimalne tvrdoće su zabeležene kod pšeničnih testenina fortifikovanih leblebijama i spanaćem. Fortifikacija je generalno poboljšala antioksidativna i teksturalna svojstva testenina. Ključne reči: kvalitet kuvanja, antioksidativna aktivnost, tekstura, fortifikacija pšeničnih testenina.

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

“…The BF contained more crude protein and showed higher wet gluten content that the CF, which indicates better baking quality. The measured values were similar to the flour composition published by others (Bagdi et al, 2014;Sayaslan, Seib, & Chung, 2006).…”

Relationship Between Grain, Semolina, and Whole Wheat Flour Properties and the Physical and Cooking Qualities of Whole Wheat Spaghetti

“…Cooking loss of whole wheat spaghetti was negatively correlated with grain protein content, wet gluten content, and mixogram peak height (r = -0.54, -0.57, and -0.43, respectively, P < 0.05, Table III). High grain protein content has been associated with low cooking loss (Kaur et al 2012;Bagdi et al 2014). The more protein undergoes coagulation and transformation during cooking, the more starch that is trapped within the protein-starch matrix, which results in reduced loss of solids in the cooking water.…”

“…The 19 environments in North Dakota were Carrington, Dickinson, Langdon, Minot, and Williston in 2012, 2013, and 2014, and Casselton and Hettinger in 2013and 2014. Thirty-six genotypes of durum wheat were grown at 19 environments in North Dakota.…”

“…The 36 genotypes included 19 released cultivars and 17 advanced experimental breeding lines. The 19 environments in North Dakota were Carrington, Dickinson, Langdon, Minot, and Williston in 2012, 2013, and 2014, and Casselton and Hettinger in 2013and 2014. Harvested durum samples were cleaned and stored at 12°C until needed for quality analysis.…”

Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs

“…On the other hand, in the past years several publications reported successful results using JAR scales, for example, for development of fruit filling (Agudelo and others ), nutraceutical‐rich juices (Lawless and others ), and aleurone‐rich pastas and breads (Bagdi and others , ). JAR scales are also widely used to develop dairy products, for example sweetener concentrations in vanilla yoghurts (Narayanan and others ), chocolate dairy desserts (Morais and others ), inulin fortified ovine milk yoghurt (Balthazar and others ), and coffee‐flavored milk (Li and others ).…”