کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891823 | 1628510 | 2018 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5, 10, 15 and 20Â g/100Â g levels. The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour) and textural properties (firmness and extensibility) of the supplemented pasta samples were evaluated compared with a control sample. Fortification with fish powder increased protein, lipid and ash contents significantly (PÂ <Â 0.05). Cooking loss increased (PÂ <Â 0.05) with increasing levels of fish powder. However, all pasta samples were in the acceptable range (8Â g/100Â g) for cooking loss. Fish powder incorporation decreased optimal cooking time, swelling index and water absorption significantly (PÂ <Â 0.05), whilst increasing firmness and resistance to uniaxial extension of pasta. The addition of fish powder increased yellowness (b*) of the pasta significantly (PÂ <Â 0.05) compared to control sample. Thus, pasta fortified with fish powder has the potential to be a technological alternative for the food industry to provide nutritional enriched pasta.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 52-57
Journal: LWT - Volume 89, March 2018, Pages 52-57
نویسندگان
Ajay Desai, Margaret A. Brennan, Charles S. Brennan,