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

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.