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Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties.

Amrita, Ray and Alok, K. Srivastava and Suresh, D. Sakhare (2023) Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science. pp. 1-11.

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Germ is the most significant component of quinoa having good nutritional value. Quinoa germ (QG), with balanced amino acid profile and unsaturated fatty acid, is a unique ingredient for human nutrition. In present study, pasta supplemented with QG was characterized for physical, nutritional, morphological, and textural properties. Dough rheology showed increased farinograph water absorption and decreased dough stability with the addition of QG. Addition of QG up to 30% significantly improved the pasta protein content from 13.55% to 20.55%. The substitution of QG to pasta showed decrease in whiteness index and increase in optimum cooking time, swelling index, cookedweight, and cooking loss. It is reported that 20% QG supplement pasta was found to be acceptable; beyond, this level the pasta quality was inferior. Firmness value of pasta significantly increased up to 20% supplementation of QG from 157 to 178 g. The micrographs of pasta with the addition of QG observed increased protein matrix around the starch granules. The results inferred that the QG can serve as a potential functional ingredient for the development of nutritionally enhanced pasta for food industry.

Item Type: Article
Uncontrolled Keywords: microstructure, pasta, quinoa germ, rheology, texture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Dec 2023 06:43
Last Modified: 08 Dec 2023 06:43
URI: http://ir.cftri.res.in/id/eprint/16825

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