Naslov
Quality Parameters of Noodles made with Different Supplements

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

Izvornik
Czech Journal of Food Sciences (1212-1800) 25 (2007), 3; 151-157

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

Ključne riječi
noodle with supplements; colour parameters; cooking properties

Sažetak
In order to produce technological, nutritious and sensory satisfactory pasta with common wheat flour, the influence of different supplements (extruded maize, maize, soy flours and maize/soy flour blends, lecithin and wheat straw) to quality properties of pasta has been examined. Noodles were prepared of common wheat flour supplemented with 1% lecithin, 20% extruded maize flour, 20% maize flour, 10% soy flour, 20% soy and maize flour blend (1:1) and 7.5% wheat straw. The noodles with different supplements were made with conventional laboratory equipment. Produced pasta was dried at 55 °C in a laboratory drier (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated by measuring L*, a*, b* parameters by means of a reflectance colorimeter (CR 300 Chroma-metter, Minolta, Japan) on fresh pasta. The following parameters of cooked noodles were determined: volume increase coefficient, water uptake (g/g), optimum cook time (min) and cooking loss (%). Sensory quality was evaluated on a scale of 1-5 for: odour, external appearance, flavour and mouth feel and total quality scores. Noodle made with extruded maize flour, maize flour and wheat straw supplement had the highest total sensory score. These samples exhibited the highest scores for sensory parameter external appearance due desirable yellow colour (especially sample with extruded maize flour). This sample had very pleasant flavour. Cooking loss for these samples were under 10%. The lowest sensory scores were obtained for samples with lecithin (pale colour and decreased firmness). Regardless of the fact that this sample had the lowest cooking loss this sample was not acceptable for panel members. Based on these results, extruded maize, maize and soy flours and wheat straw could be used in pasta formulation to produce pasta without eggs, with reduced cholesterol, enriched with dietary fibre and with lower glycemic index.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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