Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 1 To 11.
 
Paper: 

QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN

 
 
Author(s):  ZAKIEH MOUSAVI S.*, MOHAMMADZADEH MILANI J., RUZBEH NASIRAIE L.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, COLLEGE OF AGRICULTURE, AZAD ISLAMIC UNIVERSITY OF NOOR, NOOR, IRAN
 
Abstract: 

Pasta is produced from semolina flour usually and it possess the good quality and market friendly. The functional foods, in addition to nutritional value, have at least one specific property and proven health promotion and prevention some diseases like, cardiovascular disease, diabetes, and cancer of the gastrointestinal tract. Wheat bran is a cheap food, nutritious and full of fiber. Nowadays, the role of dietary fiber and its effects on human health and the prevention of chronic diseases such as obesity, cardiovascular disease, diabetes, and cancers of the gastrointestinal tract are important. The purpose of this research was producing of wheat pasta enriched with good quality and high nutritional value. In this study, the effect of adding wheat bran on Picolli pasta chemical properties and quality, at levels 10%, 20%, and 30 compared with the control. Effect of wheat bran on the chemical properties and quality of pasta (moisture, ash, color, cooking time, cooking loss number, weight after cooking and sensory evaluation) was evaluated. Results showed that with the increase in wheat bran, moisture, ash, time, and weight increased compared to control after cooking, but the cooking loss number was reduced and color was darker. The results showed superiority of chemical properties, and sensory quality of pasta up to 20% wheat bran compared to the other levels.

 
Keyword(s): ORGANOLEPTIC PROPERTIES, WHOLE-WHEAT PASTA, FIBER, QUALITY
 
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