Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish
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
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Authors
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
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Abstract
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.
Keywords
Red Beet Root, Red Radish, Pasta, Physicochemical Properties, Cooking Quality
To cite this article
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. doi: 10.11648/j.ijfsb.20160101.11
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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