Production of pasta using tiger nut and fermented permeate with some probiotic bacteria | ||||
| Egyptian Journal of Chemistry | ||||
| Article 51, Volume 65, Issue 4, April 2022, Page 569-578 PDF (666.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2021.98862.4600 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Tawfeek Fouad 1; Ahmed S Hussein 2; Moustafa Ahmed El-Shenawy 3
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| 1Dairy Department, Food Industries and nutrition, National Research Centre | ||||
| 2Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt | ||||
| 3Dept. Dairy Sci. National Research Center | ||||
| Abstract | ||||
| Abstract This study aimed to prepare pasta characterized with its higher nutritive value and higher sensorial properties by adding Germinated tiger nut flour (GTNF), Permeate and hard Wheat Flour (HWF) and their blends were at three levels (10, 20 and 30%) to enhance the nutritional value and function . Chemical composition, rheological properties, cooking quality, color attributes, sensory properties and Microbiological Analysis of pasta were studied. The Microbiological examination of Pasta samples revealed that the total viable bacterial counts increased, a bit, throughout the storage period in all treatments. The same result was true with the control sample. The pasta manufactured with 20 and 30% of tiger nut delayed the appearance of yeasts and molds up to 30 days of storage compared to the control and the other treatments. Not detected pathogenic bacteria of coliform group, Escherichia coli O157: H7, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium in all pasta treatments as well as control sample. Mixolab parameters showed that water absorption, dough stability and protein weakness were increased as the percentage of GTNF in blends increased. Cooking quality of pasta showed that, the optimum cooking time, volume increase and Nitrogen loss of formulated pasta with GTNF (10-30%) increased compared to control sample (pasta 100% HWF). Results also showed that Hunter color parameters (L*, a* & b*) of pasta were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Moreover, sensory evaluation of pasta indicated that all samples were accepted, but all parameters of fortified pasta with 20 and 30% GTNF were significantly affected compared to control sample. Our study clearly demonstrated that of blended pasta with GTNF could ameliorate the nutritional value, sensory properties, cooking quality, and microbiological assay assured the safety of all pasta samples. | ||||
| Keywords | ||||
| Key words: Germinated tigernut flour; wheat flour; pasta; cooking; sensory evaluation | ||||
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