کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402727 1330889 2014 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta
ترجمه فارسی عنوان
تأثیر نوع لوبیا و سطح افزودنی بر ویژگی های کیفیت، بافت و ریزساختار ماکارونی پخته شده غنی شده
کلمات کلیدی
اکستروژن-پخت و پز، پاستا پیش تهیه شده، مشخصات فیزیکی، بافت، ریز ساختار،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The extrusion-cooking can be applied to process the cereal-legume precooked pasta.
- Addition of white bean, yellow pea and lentil improved nutritional value of pasta.
- Properties of enriched precooked pasta were related to amount and type of additive.
- The products containing up to 30 g/100 g of legumes received acceptable sensory notes.

This study evaluated selected properties of precooked pasta products enriched with white bean, yellow pea and lentil. Precooked spaghetti-type pasta was processed using a modified single-screw extrusion-cooker, TS-45 (Polish design), with L:D = 16:1 at a temperature range of 75-98 °C. The base raw material was common wheat flour enriched with different legume flour at the level of 10, 20, 30 and 40 g/100 g. Physical properties including the specific mechanical energy (SME), the expansion ratio, water holding capacity (WHC), cooking losses, water absorption index (WAI), water solubility index (WSI), the hardness, color of dry pasta products and quality attributes of ready to eat reconstituted pasta, like hydration time, firmness, chewiness, color and sensory characteristics were evaluated. Microstructure of the surface and cross-section of the enriched pasta were examined with scanning electron microscope. Obtained results showed that precooked pasta products enriched with legume flour up to 30 g/100 g had very good physical and sensory properties, including the firm texture, and the compact internal structure.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 1175-1185
نویسندگان
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