engleski

INFLUENCE OF THE ADDITION OF DEFFATED HEMP CAKE AND WHEAT GERM ON PASTA QUALITY

The high nutritional value of hempseed is well characterized and includes phytochemicals, vitamins (A, C and E) and minerals. Defatted hemp or hemp cake (a by-product of crushing hempseeds for oils) is high in protein and low in oil. In the wheat grain, most nutrients, with the exception of starch, are concentrated in germ but most of this is generally used in animal feed formulations, due to which the precious wheat germ source has not been amply, rationally, and efficiently utilized. The germ provides three times as much protein, seven times as much fat, fifteen times as much sugars and six times as much mineral content than does wheat flour. Influence of the addition of deffated hemp cake (DFHC) (5 and 10%) and wheat germ (WG) (10, 20 and 30%) on quality of durum pasta was investigated. Pasta was produced on laboratory mini press (moisture content of mixtures was set to 36%, mixing time was 10 min) and air dried at room temperature. Evaluation of uncooked and cooked pasta samples was performed (determination of colour, optimum cooking time, water absorption and texture profile analysis).

durum semolina; hemp cake; wheat germ; pasta quality

nije evidentirano