Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour

Rosa C. S., . and Prestes R. C., . and Tessele K., . and Crauss M., . Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour. pp. 691-698. ISSN 22317546

Given the limited availability of specific products that are essential for improving the quality of life of people with celiac disease this study aimed to develop and evaluate the chemical composition and sensory and technological quality of pasta with partial substitution of buckwheat flour by amaranth flour and rice flour. The chemical composition was determined by analysis of moisture fat ash and protein. The quality of the pasta was evaluated through cooking tests (increased volume and weight cooking time and loss of solids in the cooking water) color and sensory analysis by acceptance test. All the pastas showed good protein content (14.9 to 19.73). The pasta with 100 buckwheat flour showed the best cooking properties and lowest acceptance regarding color while the pastas with partial substitution of buckwheat by amaranth flour and rice flour were clearer and more acceptable. Overall the pastas that were developed received low sensory acceptance in all the analyzed attributes

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(34).pdf

Abstract

Given the limited availability of specific products that are essential for improving the quality of life of people with celiac disease this study aimed to develop and evaluate the chemical composition and sensory and technological quality of pasta with partial substitution of buckwheat flour by amaranth flour and rice flour. The chemical composition was determined by analysis of moisture fat ash and protein. The quality of the pasta was evaluated through cooking tests (increased volume and weight cooking time and loss of solids in the cooking water) color and sensory analysis by acceptance test. All the pastas showed good protein content (14.9 to 19.73). The pasta with 100 buckwheat flour showed the best cooking properties and lowest acceptance regarding color while the pastas with partial substitution of buckwheat by amaranth flour and rice flour were clearer and more acceptable. Overall the pastas that were developed received low sensory acceptance in all the analyzed attributes

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Item Type:	Article
AGROVOC Term:	Pasta
AGROVOC Term:	Buckwheat flour
AGROVOC Term:	Fagopyrum esculentum
AGROVOC Term:	Chemical composition
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Technological changes
AGROVOC Term:	Rice flour
AGROVOC Term:	Malabsorption
AGROVOC Term:	Bread wheat
AGROVOC Term:	Pasta
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22078

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