Czech J. Food Sci., 2018, 36(1):66-72 | DOI: 10.17221/242/2017-CJFS

Qualitative properties of pasta enriched with celery root and sugar beet by-productsFood Technology and Economy, Engineering and Physical Properties

Lucia MINAROVIČOVÁ*, Michaela LAUKOVÁ, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Dominika DOBROVICKÁ, Veronika KUCHTOVÁ
Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.

Keywords: dietary fibre; dough; pasta quality; sensory analysis

Published: February 28, 2018  Show citation

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MINAROVIČOVÁ L, LAUKOVÁ M, KOHAJDOVÁ Z, KAROVIČOVÁ J, DOBROVICKÁ D, KUCHTOVÁ V. Qualitative properties of pasta enriched with celery root and sugar beet by-products. Czech J. Food Sci. 2018;36(1):66-72. doi: 10.17221/242/2017-CJFS.
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