Physicochemical, microbiological and sensory quality of noodles produced with partial replacement of wheat semolina by amaranth flour
DOI:
https://doi.org/10.14306/renhyd.20.3.215Keywords:
Food Analysis, Flour, Amaranthus, Dietary Fiber, Minerals, TasteAbstract
Introduction: Pasta is a worldwide high consumption and acceptability food due to its low cost, easy preparation and storage. Pasta is usually made of edible wheat semolina and water. The replacement of wheat semolina by amaranth flour stimulates the development of new products and improves nutritional profile of pasta. The aim of this study was to assess physicochemical, microbiological and sensory properties of noodles made with partially replaced wheat semolina by whole grain and raw amaranth flours.
Material and Methods: We evaluated the effect of the partial substitution (20% and 30%) of wheat semolina using raw amaranth and whole grain amaranth flours in physicochemical, microbiological, quality characteristics and sensory analysis of acceptance.
Results: The best treatment was the combination of 70% wheat semolina and 30% raw amaranth, where flavor was the factor in the overall acceptance, and some quality parameters correlated with the sensory responses. All pastas show sanitary quality and food safety.
Conclusions: The partial substitution of amaranth flour, either raw or whole grain, improved significantly physicochemical characteristics of fiber with an increase of 60% and 140% in minerals (calcium and iron) in the noodles.
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