Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta duri...

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Bibliographic Details
Published in:Journal of food quality 2024-03, Vol.2024, p.1-10
Main Authors: Alizadeh, Sogand, Ahmadi-Dastgerdi, Asiye, Reisi, Sara, Ebrahimi Tirtashi, Fahimeh, Zokaei, Maryam, Tahriri, Shiva
Format: Article
Language:English
Subjects:
Amino acids
Analysis
Celiac disease
Cereals
Cooking
Dietary minerals
Fatty acids
Flour
Food
Food preservation
Food science
Functional foods
Functional foods & nutraceuticals
Gluten
Gluten-free diet
Medical research
Medicine, Experimental
Moisture content
Natural foods
Pasta
Pasta products
Physicochemical properties
Potassium
Proteins
Rheology
Sensory perception
Variance analysis
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Summary:Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta during 3 months. The prepared pasta was analyzed for its quality characteristics such as chemical composition, cooking loss, texture, color, and amylose leach out and was subjected to farinograph and extensograph tests and scanning electron microscopy (SEM). The results showed that the addition of amaranth flour weakens the rheological characteristics of pasta dough. Amaranth flour had a significant effect on the physicochemical properties of pasta (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2024/3091944