Quality of whole grain pasta available in market
2010
Sobota, A. | Dobosz, M.,Uniwersytet Przyrodniczy, Lublin (Poland). Zakład Inzynierii i Technologii Zboz
The objective of the study was to determine the chemical composition, the physical properties, and the cooking quality of commercially available whole grain pasta of wheat, spelt, and rye. In the tested assortments of pasta, there were determined the contents of protein, ash total dietary fibre including soluble and insoluble fractions, and acid detergent fibre including cellulose and lignin. The minimal cooking time for pasta was determined, as were the cooking losses of dry matter and the coefficient of weight increase after cooking. The whole-wheat pasta was characterized by the highest content of protein. The lowest protein content, ranging from 6,6 to 7,3 percent d. m., was reported in the rye pasta. The wheat wholemeal (graham) wheat pasta was characterized by the highest content of ash amounting to 2,3 percent d. m. The content of total dietary fibre in the products tested highly varied in a range from 4,73 percent d. m. (whole-spelt pasta) to 22,6 percent d. m.(hole meal wheat pasta)
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