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Green noodles with Eruca vesicaria leaves. Noodles with Eruca vesicaria leaves: Effect on Chemical composition, cooking quality, texture and consumer acceptance
В наличии
Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Saoussen Bouacida and Mohamed Aroua
ISBN: 9786203582062
Год издания: 1905
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 52
Издательство: LAP LAMBERT Academic Publishing
Цена: 22924 тг
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Аннотация: In this study pasta with dried Eruca vesicaria leaves and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, color and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest crude fiber content (5.30-9.50g/100g) and the lowest fat content (2.13-2.80g/100g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have of good cooking quality with cooking loss? 8%. The green color and textural characteristics of pastas were stable during all period at 4°C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.
Ключевые слова: Eruca vesicaria, pasta, cooking quality, textural characteristics, consumer acceptance, color