|تعداد مشاهده مقاله||22,890,648|
|تعداد دریافت فایل اصل مقاله||21,126,215|
Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder
|Journal of Food Biosciences and Technology|
|مقاله 2، دوره 12، شماره 4، دی 2022، صفحه 11-19 اصل مقاله (467.19 K)|
|نوع مقاله: Research Paper|
|شناسه دیجیتال (DOI): 10.30495/jfbt.2022.61135.10271|
|M. Afshar1؛ B. Ghiasi Tarzi 2؛ A. Seyed Yagoubi3|
|1M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.|
|2Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.|
|3Zar Knowledge-based Center of Research and Industrial Group, Karaj, Iran.|
|Pasta is a product of wheat flour, which is one of the most important cereal products in the world. While pasta contains 11-15% protein, it is deficient in the amino acids lysine and threonine. Therefore, the objective of this study was to evaluate the effect of enrichment with Quinoa flour and Portulaca oleracea leaves powder on physicochemical, sensory and nutritional properties of pasta. The present study was undertaken to optimize the level of wheat, quinoa flour and purslane leaves powder for the development of pasta using response surface methodology. In order to enrich the pasta, different levels of quinoa flour and Portulaca oleracea leaves powder were substituted for semolina in the pasta formulation according to the RSM plan, and the moisture, protein, total ash, fiber, α-tocopherol (vitamin E) contents of all treatments, as well as the color indicators and sensory properties (shape, color, aroma and taste, texture, and overall acceptability) were evaluated. Pasta samples with a higher level of quinoa flour and purslane leaves powder showed higher protein, moisture, ash, crude fiber, total color difference with control sample (ΔE), tocopherol (vitamin E), as well as the cooking number. By increasing the level of quinoa flour and purslane leaves powder, L* index and b* index were decresed. The optimized pasta contained 5.89% quinoa flour and 0.74% Portulaca oleracea leaves powder. Sensory evaluation showed that there was no significant difference between the taste and smell score, color, shape, texture and overall evaluation of the control pasta sample and the produced pasta sample based on optimization formulation (P>0.05).|
|Enrichment؛ Semolina؛ Portulaca oleracea Leaves Powder؛ Quinoa Flour؛ Nutritional quality|
Anthony, C. & Dweck, F. L. S. (2001). Purslane (Portulaca oleracea) the global panacea. Personal Care Magazine, 2(4), 7-15.
Bashir, K., Aeri, V. & Masoodi, L. (2012). Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. Journal of Environmental Science, Toxicology and Food Technology, 1(5), 34-39.
Borneo, R. & Aguirre, A. (2008). Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour. LWT-Food Science and Technology, 41(10), 1748-1751.
Cho, S. S. (Ed.). (2001). Handbook of dietary fiber. CRC Press.
Coquillat, M. (1959). Cl.-Ch. Mathon. — La greffe végétale. Col. «Que sais-je ?» N° 814, Paris, Publications de la Société Linnéenne de Lyon, 239-240.
Gharibzahedi, S. M. T., Yousefi, S. & Chronakis, I. S. (2019). Microbial transglutaminase in noodle and pasta processing. Critical reviews in food science and nutrition, 59(2), 313-327.
Ghasemzadeh, S., Nasehi, B. & Noshad, M. (2017). Formulation Optimization of Gluten-free Bread based on Quinoa, Corn and Rice Flour. Iranian Journal of Nutrition Sciences & Food Technology., 12, 59-68.
Goli, M., Zia, M. A. & Sadeghzadeh, N. (2019). Determination of pharyngeal characteristics of wheat flour dough enriched with portulaca oleracea powder. Iranian Journal of Food Science and Technology, 16(91), 57-63.
Gómez-Caravaca, A. M., Segura-Carretero, A., Fernandez-Gutierrez, A. & Caboni, M. F. (2011). Simultaneous determination of phenolic compounds and saponins in quinoa (Chenopodium quinoa Willd) by a liquid chromatography–diode array detection–electrospray ionization–time-of-flight mass spectrometry methodology. Journal of Agricultural and Food Chemistry, 59(20), 10815-10825.
Hatcher, D. W. & Anderson, M. J. (2007). Influence of alkaline formulation on oriental noodle color and texture. Cereal Chemistry, 84(3), 253-259.
Jaldani, S., Nasehi, B., Barzegar, H. & Sepahvand, N. (2018). Optimization of physical and imaging properties of flat bread enriched with quinoa flour. Nutrition and Food Sciences Research, 5(3), 33-42.
Kooshki, N., Haddad Khodaparast, M. H., Najafi Mirak, T., Vazifeh Doost, M. & Naghi Pour, F. (2021). Effect of Tahini Meal Isolated Protein Addition on Technological and Sensory Characteristics of Pasta Prepared from Durum Wheat and Bread Wheat. Journal of Innovation in Food Science and Technology, 12(4(46)), 41-53 [In Persian].
Koracevic, D., Koracevic, G., Djordjevic, V., Andrejevic, S. & Cosic, V. (2001). Method for the measurement of antioxidant activity in human fluids. Journal of Clinical Pathology, 54(5), 356-361.
Krishnan, M. & Prabhasankar, P. (2012). Health based pasta: redefining the concept of the next generation convenience food. Critical reviews in food science and nutrition, 52(1), 9-20.
James, L. E. A. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Advances in Food and Nutrition Research, 58, 1-31.
Liu, L., Howe, P., Zhou, Y. F., Xu, Z. Q., Hocart, C. & Zhang, R. (2000). Fatty acids and β-carotene in Australian purslane (Portulaca oleracea) varieties. Journal of chromatography A, 893(1), 207-213.
Monge, L., Cortassa, G., Fiocchi, F., Mussino, G. & Carta, Q. (1990). Glycoinsulinaemic response, digestion and intestinal absorption of the starch contained in two types of spaghetti. Diabetes, Nutrition and Metabolism, 3, 239-246.
Naghavi, S., Jafarzadeh Moghadam, M., Payghambardoost, S. H., Oladghaffari, A. & Azadmard-Damirchi, S. (2011). Fortification of wheat flour with purslane seed powder: Studying flour characteristics and dough rheological properties. Journal of Food Research (Agricultural Science), 21(3), 281-294 [In Persian].
Oliveira, I., Valentão, P., Lopes, R., Andrade, P. B., Bento, A. & Pereira, J. A. (2009). Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems. Microchemical Journal, 92(2), 129-134.
Samy, J. (2005). Herbs of Malaysia: an introduction to the medicinal, culinary, aromatic and cosmetic use of herbs. Malaysia: Times Editions.
Shakeri, V., Tarzi, B. G. & Ghavami, M. (2012). The effects of wheat germ on chemical, sensorial, cooking and microbial properties of Pasta. Iranian Journal of Nutrition Sciences & Food Technology, 7(3(26)), 89-100.
Simopoulos, A. P., Norman, H. A. & Gillaspy, J. E. (1995). Purslane in human nutrition and its potential for world agriculture. Plants in human nutrition, 77, 47-74.
تعداد مشاهده مقاله: 145
تعداد دریافت فایل اصل مقاله: 58