In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the ...In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality;in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.展开更多
This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quin...This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p ≤ 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth-feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars for the desired results. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.展开更多
文摘In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality;in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.
文摘This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p ≤ 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth-feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars for the desired results. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.
