QUALITY ATTRIBUTES OF GERMINATED AMARANTH FLOUR PASTA SUPPLEMENTED WITH DIFFERENT HYDROCOLLOIDS

Main Article Content

ARTI CHAUHAN
D. C. SAXENA
SUKHCHARN SINGH

Abstract

Pasta was prepared from germinated amaranth grain flour with 0.5% and 1.0% addition of various hydrocolloids (guar gum, gum tragacanth and gum acacia). The physical, cooking, textural, morphological and sensory characteristics of prepared pasta were compared with control pasta (semolina). Germinated amaranth flour pasta showed lower L value ranged from 46.22 to 48.41 than control pasta 65.33. Among all germinated amaranth flour pasta, pasta having 1.0% guar gum exhibited least cooking loss (10.5%) which is slightly higher than the control pasta (7.41%). The germinated amaranth flour pasta was less harder (1.67 to 2.95 N) than control (3.85 N). Overall, the 1.0% guar gum incorporated pasta represents the highest overall sensory score among the all germinated amaranth flour pasta. Results highlighted that higher concentration of hydrocolloids improved the different quality characteristics of germinated amaranth flour pasta.

Keywords:
Amaranth, pasta, cooking properties, hydrocolloids, texture properties.

Article Details

How to Cite
CHAUHAN, A., SAXENA, D. C., & SINGH, S. (2019). QUALITY ATTRIBUTES OF GERMINATED AMARANTH FLOUR PASTA SUPPLEMENTED WITH DIFFERENT HYDROCOLLOIDS. Journal of Advances in Food Science & Technology, 6(3), 121-129. Retrieved from http://www.ikprress.org/index.php/JAFSAT/article/view/4835
Section
Original Research Article

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