INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA
Keywords:viso grūdo miltai, makaronai, spalva, tekstūra
The consumption of whole-grain products, such as pasta, has been linked to the reduced risks of some illnesses. Nutritional benefits include dietary fibre, minerals, and phytochemicals. Traditionally, whole-grain products tend to be darker in colour, fiber can interfere with the drying process affecting production processes. The purpose of the current research was to investigate the colour, cooking properties and texture of the whole-grain pasta. For pasta production, flour blends were made from wheat flour type 405 in combination with whole-grain flours as whole-grain wheat, triticale, rye and hull-less barley flour in previously determined proportions. In experiments, the whole-grain Italpasta (Italy) was used as a control sample. The colour, cooking properties and texture of the obtained pasta were tested using standard methods. The results of the present experiments demonstrate that the cooking time of control, whole-grain triticale and wheat pasta was longer than the cooking time of whole-grain rye and hull-less barley pasta. The colour of control, whole-triticale and whole-wheat pasta samples was darker as compared with whole-rye and hull-less barley pasta samples. However, more firmness had pasta samples made from whole-rye and hull-less barley whole-grain flour.