• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Food Science and Biotechnology >Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish
【24h】

Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish

机译：红甜菜根和红萝卜强化面食的品质表征

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.
机译：当前的研究旨在研究使用红甜菜根和红萝卜作为面食生产成分的潜力及其对面食质量表征的影响。使用红色甜菜根和红色萝卜粉代替小麦粉（w / w）生产的面食，分别进行0、3、5和7％的水平替代。对制备的面食的化学成分，烹饪质量，质地，颜色和感官属性进行评估。结果表明，相对于粗面粉和小麦粉（72％），用红萝卜粉和红甜菜根粉替代可提高面食样品中纤维，灰分和铁（Fe）的含量。所有样品均具有较高的总体可接受性，特别是红甜菜根的含量为5％时。在所有掺入水平下，用红甜菜根或萝卜粉制备的面食均比对照样品具有更高的抗氧化活性。另外，过去样品的重量增加随着替代水平的增加而增加。与对照相比，萝卜和甜菜根粉的使用增强了面食样品的颜色。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号