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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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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container_title Journal of food quality
container_volume 2024
creator Alizadeh, Sogand
Ahmadi-Dastgerdi, Asiye
Reisi, Sara
Ebrahimi Tirtashi, Fahimeh
Zokaei, Maryam
Tahriri, Shiva
description 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
doi_str_mv 10.1155/2024/3091944
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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&lt;0.05). The lowest moisture content, fat, protein, and fiber were observed in the control sample, and the highest amounts were observed in the A20 sample. The moisture content decreased during storage. The control and A20 samples recorded the lowest and highest cooking loss, respectively. The addition of amaranth decreased the hardness, lightness (L), and yellowness (b∗) and increased the redness (a∗) of pasta. The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). The structure of control pasta is an interwoven network of gluten with many holes and swollen starch granules. A more uniform structure with fewer holes and a looser gluten network was observed in the microstructure of amaranth pasta. A10 treatment obtained the highest score of sensory evaluation. In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. A20 was favorable in terms of physicochemical characteristics, and A10 was the best in terms of sensory characteristics.</description><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1155/2024/3091944</identifier><language>eng</language><publisher>Cairo: Hindawi</publisher><subject>Amino acids ; Analysis ; Celiac disease ; Cereals ; Cooking ; Dietary minerals ; Fatty acids ; Flour ; Food ; Food preservation ; Food science ; Functional foods ; Functional foods &amp; 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</subject><ispartof>Journal of food quality, 2024-03, Vol.2024, p.1-10</ispartof><rights>Copyright © 2024 Sogand Alizadeh et al.</rights><rights>COPYRIGHT 2024 John Wiley &amp; Sons, Inc.</rights><rights>Copyright © 2024 Sogand Alizadeh et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 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The addition of amaranth decreased the hardness, lightness (L), and yellowness (b∗) and increased the redness (a∗) of pasta. The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). The structure of control pasta is an interwoven network of gluten with many holes and swollen starch granules. A more uniform structure with fewer holes and a looser gluten network was observed in the microstructure of amaranth pasta. A10 treatment obtained the highest score of sensory evaluation. In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. 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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&lt;0.05). The lowest moisture content, fat, protein, and fiber were observed in the control sample, and the highest amounts were observed in the A20 sample. The moisture content decreased during storage. The control and A20 samples recorded the lowest and highest cooking loss, respectively. The addition of amaranth decreased the hardness, lightness (L), and yellowness (b∗) and increased the redness (a∗) of pasta. The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). The structure of control pasta is an interwoven network of gluten with many holes and swollen starch granules. A more uniform structure with fewer holes and a looser gluten network was observed in the microstructure of amaranth pasta. A10 treatment obtained the highest score of sensory evaluation. In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. 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source EBSCOhost Business Source Ultimate; Wiley Online Library Open Access; Publicly Available Content Database
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
title Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta
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