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Production of pasta from Moringa leaves _ oat _ wheat composite flour

机译：从Moringa生产面食叶_燕麦_小麦复合面粉

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The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta products. Pasta products were produced from 100% wheat flour (WF), which was used as control and composite flour in which wheat flour was substituted as BF_(1) (2.5% of oat and 2.5% moringa flour), BF2 (5% of oat and 5% moringa flour), BF3 (10% of oat and 10% moringa flour), BF_(4) (15% of oat and 15% moringa flour), and BF5 (25% of oat and 25% moringa flour). The proximate composition of the blended pasta extrudes, rheological properties of dough, water activity, and cooking quality were analyzed. The sensory attributes of pasta products like color, aroma, taste texture, appearance, and overall acceptability were evaluated by panelists. Increasing in the levels of moringa leaves powder showed in increasing of proximate composition (protein, fiber, fat, and ash), however, reduced in moisture content of pasta. The protein content progressively increased from 10.7% in 100%WF to 20.56% in pasta with 25% oat and moringa leaves flour (powder).
机译：本研究的目的是从小麦，燕麦和辣木叶的复合面粉中产生意大利面，并评估单个面粉的混合比例对面食产品的物理化学性质和感官质量的影响。意大利面产品由100％小麦粉（WF）制成，用作对照和复合面粉，其中小麦粉被取代为BF_（1）（2.5％的燕麦和2.5％辣木面粉），BF2（5％的燕麦和5％辣木面粉），BF3（10％的燕麦和10％辣木面粉），BF_（4）（燕麦15％和15％辣木面粉），BF5（25％的燕麦和25％辣木面粉）。分析了混合面食挤出的近似组成，面团，水活性和烹饪质量的流变性质。面板产品等意大利面产品的感官属性由小组成员评估了颜色，香气，味觉纹理，外观和整体可接受性。然而，Moringa叶片粉末的水平增加，随着近似组成（蛋白质，纤维，脂肪和灰分）而言，在面食的水分含量降低，呈现出近似组成（蛋白质，纤维，脂肪和灰分）。蛋白质含量逐渐增加到100％WF的10.7％，在面食中加入20.56％，25％燕麦和辣木叶面粉（粉末）。

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