کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565106 1330960 2008 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour
چکیده انگلیسی

Pasta is a staple food in many countries. Amaranth is a pseudo-cereal being re-discovered because of its nutritional properties. The main objective of this study was to evaluate the potential of the green material of the amaranth plant (leaves) as a component for pasta production and its effect on the pasta quality and consumer acceptance. Dried amaranth (Amaranthus caudatus) leaves and spinach leaves flours were prepared. Pasta samples were manufactured following a small-scale pilot procedure. Amaranth pasta samples were evaluated for its chemical composition, cooking quality, textural, and sensory/consumer acceptance. Results showed that pasta made with dried amaranth leaves had similar chemical composition (protein content: 14.18 g/100 g, Fe content: 9.1 mg/100 g), cooking quality (2.15 pasta weight increase, 4.47% residue loss), textural characteristics (firmness and adhesiveness), and sensory acceptance than green pasta made with dried spinach leaves. Since amaranth leaves have similar nutritional characteristics to spinach leaves and since this biomass in not currently used for food purposes, this study points out that amaranth leaves could be technically used for pasta production and that consumer acceptance of pasta made with amaranth green leaves flour is similar to that of pasta made with spinach.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 10, December 2008, Pages 1748–1751
نویسندگان
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