Pasta was prepared
from germinated amaranth grain flour with 0.5% and 1.0% addition of various
hydrocolloids (guar gum, gum tragacanth and gum acacia). The physical, cooking,
textural, morphological and sensory characteristics of prepared pasta were
compared with control pasta (semolina). Germinated amaranth flour pasta showed
lower L value ranged from 46.22 to 48.41 than control pasta 65.33. Among all
germinated amaranth flour pasta, pasta having 1.0% guar gum exhibited least
cooking loss (10.5%) which is slightly higher than the control pasta (7.41%).
The germinated amaranth flour pasta was less harder (1.67 to 2.95 N) than
control (3.85 N). Overall, the 1.0% guar gum incorporated pasta represents the
highest overall sensory score among the all germinated amaranth flour pasta.
Results highlighted that higher concentration of hydrocolloids improved the
different quality characteristics of germinated amaranth flour pasta.
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