Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta

Hassona, Mohamed M.; Hussein, Ahmed S; Morsy, Nahla; A.Abd El-Aal, Hala

doi:10.21608/ejchem.2023.172021.7137

	Chemical, Rheological, Sensorial and Functional Properties Buckwheat Semolina Flour Composite Pasta
Egyptian Journal of Chemistry
Volume 66, Issue 10, October 2023, Page 467-478 PDF (1.74 MB)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.172021.7137
View on SCiNiTO
Authors
Mohamed M. Hassona ¹; Ahmed S Hussein ²; Nahla Morsy ³; Hala A.Abd El-Aal ³
¹Department of Sustainable Development of Environment and Its Projects Management, Environmental Studies &amp;amp; Research Institute (ESRI), University Of Sadat City (USC), Six Zone, Sadat City, Menofiya, 22897, Egypt
²Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
³Department of Sustainable Development of Environment and Its Projects Management, Environmental Studies & Research Institute (ESRI), University Of Sadat City (USC), Six Zone, Sadat City, Menofiya, 22897, Egypt
Abstract
This study intended to prepare pasta by mixing to species of Buckwheat i.e. Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT) flour in semolina at three mixing levels (10, 20 and 30%) to produce pasta characterized its good sensorial properties and higher nutritional value. Chemical composition, rheological properties, colour attributes, cooking quality, sensory properties and texture analysis of pasta were studied. Fagopyrum esculentum and Semolina were characterized by higher contents of protein and fat than Fagopyrum tataricum and Semolina. Fagopyrum tataricum was more elevated in fibre and ash contents compared with Semolina and Fagopyrum esculentum. Semolina higher percentage of total carbohydrates than Fagopyrum esculentum and Fagopyrum tataricum. Farinograph parameters showed that water absorption, arrival time, dough development time, mixing tolerance index, and dough weakening was increased as the percentage of Fagopyrum esculentum or Fagopyrum tataricum in blends increased while dough stability was decreased. Substitution of FE and FT to Semolina decreased the peak viscosity, trough, breakdown, final and set back peak time and pasting temperatures as the percentage of FE or FT in blends increased. Results also showed that Hunter colour parameters (L, a & b*) of pasta were darker as the mixing level of FE or FT increased. However, this result was confirmed by the obtained sensorial results. The cooking quality of pasta showed that the weight, volume and cooking loss of formulated pasta with FE or FT (10-30%) increased as compared to the control sample (pasta 100% semolina). Moreover, sensory evaluation of pasta indicated that all samples were acceptable, but the mouth feels and overall acceptability of pasta fortified with 20% FE and 30% FT doesn’t significantly affect as compared to the control sample, while flavour didn't significantly affect pasta with 30 % Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT). The obtained results of this study are recommended that the need to shed light on adding each of Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT) flour to increase the characteristics satisfactory technological attributes to pasta.
Keywords
Fagopyrum tataricum; Fagopyrum esculentum; dough; flour; buckwheat; cooking


Statistics Article View: 485 PDF Download: 200