Instrumental and sensory properties of buckwheat flour pasta
2011
Jambrec, D.J., Institute for Food Technology, Novi Sad (Serbia) | Pestorić, M.V., Institute for Food Technology, Novi Sad (Serbia) | Psodorov, Đ.B., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M.B., Institute for Food Technology, Novi Sad (Serbia) | Nedeljković, N.M., Institute for Food Technology, Novi Sad (Serbia) | Mandić, A.I., Institute for Food Technology, Novi Sad (Serbia) | Sedej, I.J., Institute for Food Technology, Novi Sad (Serbia)
The standard wholegrain wheat flour pasta formulation was modified using light buckwheat flour at the level of 20% to obtain a new added−value product. The control and enriched dry pasta were tested on chemical and colour properties. Cooking properties were also investigated in the pasta samples. Sensorial properties for dry and cooked pasta were evaluated using the 5−point category scale. The obtained results suggest that the substitution of wheat with buckwheat flour in the formulation of pasta did not influence tested parameters remarkably.
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