Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
2015
Rosa, C. S. | Prestes, R. C. | Tessele, K. | Crauss, M.
Given the limited availability of specific products that are essential for improving the quality of life of people with celiac disease, this study aimed to develop and evaluate the chemical composition and sensory and technological quality of pasta with partial substitution of buckwheat flour by amaranth flour and rice flour. The chemical composition was determined by analysis of moisture, fat, ash and protein. The quality of the pasta was evaluated through cooking tests (increased volume and weight, cooking time, and loss of solids in the cooking water), color, and sensory analysis by acceptance test. All the pastas showed good protein content (14.9 to 19.73%). The pasta with 100% buckwheat flour showed the best cooking properties and lowest acceptance regarding color, while the pastas with partial substitution of buckwheat by amaranth flour and rice flour were clearer and more acceptable. Overall, the pastas that were developed received low sensory acceptance in all the analyzed attributes
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