| Titles |
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English :
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Effect of rocket addition in different forms on pasta quality
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Arabic :
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تأثير إضافة الجرجير في صور مختلفة على جودة المكرونة
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| Abstract |
Pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, nutritional quality and palatability.
Pasta samples were made from different additives of rocket leaves (fresh and blanched) and rocket seeds (fresh and germinated) mixed with semolina flour at different ratios: 5%, 7.5% and 10% in order to find out the best pasta samples from view of chemical composition, cooking quality and organoleptic evaluation of pasta. The total antioxidant content of pasta samples was determined before and after cooking.
It could be found that 10% germinated rocket seeds pasta contained the highest protein content (12.45%) before cooking, while 5% fresh rocket leaves pasta contained the highest protein content (11.32%) after cooking. 10% blanched rocket leavel pasta contained the highest values of chlorophyll A and B, leaves pasta (5.62mg/100g). concerning pasta quality, it was found that, the highest weight and volume increase were recorded for pasta sample made from 5% rocket seeds, while the lowest values were for pasta from 10% fresh rocket leaves. The highest cooking loss was for 10% blanchedrocket leaves. Control sample made from 100% semolina flour scored the highest organoleptic value followed by blanching water of rocket leaves, 5% fresh rocket leaves and 10% blanched rocket leaves pasta samples. The highest total antioxidant content was foun in 10% germinated rocket seeds pasta before and after cooking, 0.639 and 0.244 m mole/100g, respectively.
It was conculuded that the addition of rocket leaves and seeds to semolina flour for making pasta could improve the chemical composition, pasta quality characteristics,
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Food& Dairy Sci. Tech
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| Author(s) from ARC |
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| Publication Type |
Journal
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