کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515545 1624891 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta
ترجمه فارسی عنوان
تاثیر اندازه ذرات و ترکیب بر کیفیت محصولات ماکارونی ارزن گندم سمولینا مروارید
کلمات کلیدی
اندازه ذرات، پاستا، ارزن مروارید، کاهش پخت و پز
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• PMF of 425 μm average particle size was appropriate for pasta development.
• WS:PMF (70:30) was good for making pasta with desirable quality.
• Maximum PMF inclusion with acceptable quality, 50:50 blend of WS:PMF could be used.

Effect of particle size and blend composition (wheat semolina: pearl millet flour) on quality of pasta were investigated in this study. Initially, the pasta was prepared from 100% pearl millet flour of different particle sizes (241–780 μm). Observation indicated that it was not possible to make pasta from 100% pearl millet flour as these disintegrated after cooking. Particle sizes of pearl millet flour showed significant effect on nutritional and cooking quality of pearl millet pasta. Pasta from pearl millet flour of particle size 425 μm had least cooking loss, high protein, iron and zinc contents. Further, with increase in the level of pearl millet flour in the blend composition, protein, ash and cooking loss of pasta increased whereas hardness, cohesiveness, springiness, gumminess and chewiness showed decreasing trend. Blend composition (wheat semolina: pearl millet flour) in the ratio of 70:30 was found to be satisfactory for making pasta with desirable quality characteristics like cooking loss (<8%), protein content (>10%), ash content (<0.7%), colour and texture. However, with the objective of maximum incorporation of pearl millet flour in the final product, a blend composition of 50:50 could be used to make pasta with acceptable quality.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 71, September 2016, Pages 239–245
نویسندگان
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