Naslov
Sensory properties of hydrocolloid-enriched pasta from two flour types of Triticum aestivum wheat

Autori
Koceva Komlenić, Daliborka ; Ugarčić-Hardi, Žaneta ; Jukić, Marko

Izvornik
Deutsche Lebensmittel-Rundschau (0012-0413) 102 (2006), 8; 368-372

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
pasta; wheat flour; pectin; carboxymethylcellulose; amylolitic activity

Sažetak
Pasta has been traditionally manufactured from durum wheat flour, but it is possible to use flour of Triticum aestivum wheat. In producing specifically blended pasta, it is possible to incorporate hydrocolloids into pasta. Hydrocolloids added into cereals basis food changed alpha-amylase activity and showed beneficial regulation effects on some biochemical processes in organism. Two wheat flour samples of different quality (various alpha-amylase content) and two hydrocolloids (pectin or carboxymethylcellulose) were used for this study. Pectin and carboxymethylcellulose were added in 5 different concentrations. The quality results determined by cooked pasta showed that by higher hydrocolloid concentration, the cooking loss and the volume increase coefficient increased, while the water absorption value decreased. The results of sensory evaluation of pasta samples showed that highly evaluated samples were those with the addition of 2% of pectin and 0.75% of carboxymethylcellulose.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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