Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta

Vladimir Filipović, Jelena Filipović, Jana Simonovska, Vesna Rafajlovska

Abstract


Pasta is suitable for correcting nutrition plan because it is quick and easy to prepare, easily digestible food and it is one of the widespread foods in many countries around the world. The influence of sesame flour on dough characteristics for pasta making was determined by rheological parameters. The effect of the quantity of the sesame flour (0, 10 and 20 g/100g flour) and liquid eggs (0, 12.4 and 24.8 g/100g flour) on the technological and nutritive quality of spelt pasta was investigated. Standard score analysis was applied for evaluation of the contribution of sesame flour and liquid eggs to spelt pasta quality. The significant differences between spelt flour and spelt flour with 10 and 20 g sesame flour on 100g flour was confirmed by application of Post-hoc Tukey’s HSD test at 95 % confidence limit. Sesame flour adversely influenced farinograph and mixolab characteristics, while data pointed to higher maximum scores (0.63) for cooking, textural, color and mineral characteristics of pasta with sesame flour and eggs in the quantity of 20 g/100g flour and 24.8 g/100g flour, respectively. This pasta could be good source for satisfying daily needs of minerals recommended by FAO/WHO.

Keywords


sesame flour, eggs, rheology quality, technological quality, mineral content

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DOI: http://dx.doi.org/10.2298/JSC170405060F

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