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Food Sci Technol Int. 2014 Mar;20(2):127-35. doi: 10.1177/1082013213476072. Epub 2013 Jun 3.

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

Author information

1
1Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina.

Abstract

The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

KEYWORDS:

Amaranthus mantegazzianus; amaranth flour; bread wheat flour; pasta; sensory evaluation; technological quality

PMID:
23733824
DOI:
10.1177/1082013213476072
[Indexed for MEDLINE]

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