Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta

被引:2
|
作者
Filipovic, Vladimir [1 ]
Filipovic, Jelena [2 ]
Simonovska, Jana [3 ]
Rafajlovska, Vesna [3 ]
机构
[1] Univ Novi Sad, Fac Technol, Bul Cara Lazara 1, Novi Sad 21000, Serbia
[2] Inst Food Technol Novi Sad, Bul Cara Lazara 1, Novi Sad 21000, Serbia
[3] Ss Cyril & Methodius Univ Skopje, Fac Technol & Met, Dept Food Technol & Biotechnol, Rudjer Boskovic 16, Skopje 1000, Macedonia
关键词
sesame flour; eggs; rheology quality; technological quality; mineral content;
D O I
10.2298/JSC170405060F
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough characteristics for pasta making was determined by measuring rheological parameters. The effect of the quantity of the sesame flour (0, 10 and 20 g per 100 g of flour) and liquid eggs (0, 12.4 and 24.8 g per 100 g of flour) on the technological and nutritive quality of spelt pasta was investigated. Standard score analysis was applied for the evaluation of the contribution of sesame flour and liquid eggs to the quality spelt pasta. Significant differences between spelt flour and spelt flour with 10 and 20 g sesame flour per 100 g flour was confirmed by application of the Post-hoc Tukey's HSD test at the 95 % confidence limit. Sesame flour adversely influenced farinograph and mixolab characteristics, while data pointed to higher maximum scores (0.63) for cooking, textural, colour and mineral characteristics of the pasta with sesame flour and eggs at 20 and 24.8 g per 100 g of flour, respectively. This pasta could be good source for satisfying the daily needs of minerals recommended by the FAO/WHO.
引用
收藏
页码:1097 / 1109
页数:13
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