Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder
الموضوعات :
M. Afshar
1
(M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
B. Ghiasi Tarzi
2
(Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
A. Seyed Yagoubi
3
(Zar Knowledge-based Center of Research and Industrial Group, Karaj, Iran.)
الکلمات المفتاحية: Semolina, Portulaca oleracea Leaves Powder, Quinoa Flour, Nutritional quality, Enrichment,
ملخص المقالة :
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).
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