International Journal of Food Science and Biotechnology
Volume 1, Issue 1, November 2016, Pages: 1-7
Received: Sep. 27, 2016;
Accepted: Oct. 9, 2016;
Published: Oct. 31, 2016
Views 3096 Downloads 178
Zahrat El-Ola M. Mohamed, Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Ghada H. H. Ismaiel, Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Ayat E. Rizk, Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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.
Zahrat El-Ola M. Mohamed,
Ghada H. H. Ismaiel,
Ayat E. Rizk,
Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish, International Journal of Food Science and Biotechnology.
Vol. 1, No. 1,
2016, pp. 1-7.
Cavazza A, C. Corradini, M. Rinaldi, P. Salvadeo, C. Borromei, and R. Massini, 2013. Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices. Food Bioprocess Technol., 6:2721-2731.
Manthey, F. A. and W.Twombly, 2006. Extruding and drying pasta, in Handbook of Food Science Technology and Engineering, ed. by Hui Y H. Taylor and Francis, Boca Raton.
Chillo, S., J. Laverse, P. M. Falcone, M. A. Del Nobile 2008. Quality of spaghetti in base Amaranthus wholemeal flour added with quinoa, broad bean and chick pea. J. Food Eng. 84 : 101–107.
Salemo, A., F.Pierandrei, E.Rea., G. Colla, Y.Rouphael, F.Saccardo. 2005. Floating system cultivation of radish (Raphanus sativus L):production and quality. Acta Horticulture 69, 87-92.
Lu, Z. L., L.W. Liu, X.Y. Li, Y.Q. Gong, X.L. Hou, and X.W. Zhu,2008. Analysis and evaluation of nutritional quality in Chinese radish (Raphanus sativus L.). Agric Sci China 7:823–830.
Vali, L., E. Stefanovits-Banyai, K.Szentmihalyi, H. Febel, E. Sardi, A. Lugasi, I. Kocsis, A. Blazovics, 2007 “ Liver-protecting effects of table beet (Beta vulgaris var. Rubra) during ischemia-reperfusion,” Nutrition 23, pp. 172–178.
Wootton-Beard, P. C., A. Moran, and L. Ryan, 2011. Stability of the antioxidant capacity and total polyphenol content of 23 commercially available vegetable jucies before and after in vitro digestion as measured by FRAP, DPPH, ABTS and Folin Ciocalteu methods. Food Research International, 44, 217–224.
Lai, H. M. 2002. Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture 82, 203-216.
AACC.2007. American Association of Cereal Chemists, Approved Methods of the AACC, 10th edition. AACC, St Paul.
Sun, J., J. Y. Yao, S. X. Huang, X. Long, J. B. Wang and E. G. Garcia, 2009. Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsur acoccinea (Lem.) A. C. Smith. Food Chemistry, 117:276–281.
Bashir, K., Dr Vidhu, A. and M. Lubna, 2012. Physiochem- ical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. Journal of Environmental Science, Toxicology and Food Technology 1,34-39.
Steel, R.G.D., J. H. Torrie, D.A. Dickey, 1997. Principles and Procedures of Statistics. A Biometrical approach. McGraw Hill Book Co., New York, USA.
Odoh, U. E. and E. C. Okoro, 2013. Quantitative Phytochemical, Proximate/Nutritive Composition Analysis of Beta vulgaris Linnaeus (Chenopodiaceae). International Journal of Current Research, 5: 3723-3728.
Abd-Elhak, N., A., Safaa E. Ali and Nahed L. Zaki.2014. Innovative modification of traditional burger. Egypt. J. Agric. Res., 92 (3). 995-1008.
Alsuhaibani,A. M. A. 2013. Nutritional, Sensory and Biological Study of Biscuits Fortified With Red Beet Roots. Arabia.Life Science Journal, 10(3) :1579- 1584.
Fradique, M., B. Ana Paula,, N. M.Cristiana, L. Gouveia, N. M. Bandarra, 2013. Anabela Raymundo Isochrysis gal- bana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT - Food Science and Technology 50, 312-319.
Attia, Y.G., M. E. M. Moussa, and E. R. Sheashea, 2013. Characterization of red pigments extracted from red beet (BETA VULGARIS, L.) and its Potential USES AS Antioxidant and Natural food Colorants Egypt. J. Agric. Res., 91(3):1095-1110.
Madsen, H. L. and G. Bertelsen, 1995. Spices as antioxidants. Trends Food Sci. Tech., 6: 271-277.
Khan, I., A.Yousif, S. Johnson, and S. Gamlath, 2013. Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54: 578e586.
Marchylo, B., J. Dexter, and L. Malcolmson, 2004. Improving the texture of pasta. In D. Kilcast (Ed.), Solid foods: Vol. 2. Texture in food. New York: Woodhead Publishing Ltd and CRC Press LLC.
Sozer,N., A. C. Dalgıc, and A. Kaya, 2007. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering 81: 476–484.