Calidad fisicoquímica, microbiológica y sensorial de tallarines producidos con sustitución parcial de sémola de trigo por harina de amaranto

Vedia-Quispe, Víctor Samir; Gurak, Poliana Deyse; Espinoza, Sandra Karin; Ruano-Ortiz, Juan Antonio

doi:10.14306/renhyd.20.3.215

Cited by 5 publications

(6 citation statements)

References 9 publications

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“…The increase in cooking time could be attributed to the incorporation of CuP. Similarly, Vedia et al [27] reported cooking times higher than their control sample (13.33 ± 1.51 min) in pastas with partial substitution of raw kiwicha flour, ranging from 15.67 ± 0.57 to 20.00 ± 1.00 min. Granito and Ascanio [28] suggest that increasing the fiber content leads to an increased cooking time due to competition between the fiber and the starch for water.…”

Section: Effect Of Replacing Wf With Sprouted Pseudocereal Flour and ...mentioning

confidence: 82%

“…The increase in pasta weight is related to the water absorption capacity, which is a quality parameter of great importance since it is not only of interest to consumers, but also reflects the content and quality of the protein and can reflect the pasta yield [27]. Regarding weight gain, as the substitution with sprouted quinoa and cushuro powder is greater, the weight gain also increases.…”

Section: Effect Of Replacing Wf With Sprouted Pseudocereal and Cushur...mentioning

confidence: 99%

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Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

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Section: Effect Of Replacing Wf With Sprouted Pseudocereal Flour and ...mentioning

confidence: 82%

Section: Effect Of Replacing Wf With Sprouted Pseudocereal and Cushur...mentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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“…Vedia‐Quispe et al . (2016) found increasing fibre amounts in different formulations of regular noodles including amaranth flour mixed with semola flour. In their study, the formulation with the highest amount of fibre (1.48%) was that containing 70% semola and 30% raw amaranth.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Lopez‐Hernández,

Arámbula‐Villa,

Prinyawiwatkul

et al. 2024

Int J of Food Sci Tech

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SummaryThe objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air‐dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth‐formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth‐formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.

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“…Este resultado concuerda con Vedia- Quispe et al (2016), quienes también encontraron diferencias en sabor de pasta al sustituir al 20 y 30% la sémola de trigo por harina de amaranto crudo y harina de amaranto integral.…”

Section: Atributo Saborunclassified

Análisis de mercado y sensorial de pasta con harina de amaranto fortificada con suero de leche

Mata Ramírez,

Balandrán Guardado,

Juárez Magno

et al. 2023

IDCYTA

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El amaranto es una fuente importante de proteína, calcio, hierro y otros compuestos, elementos necesarios para la alimentación humana. El suero de leche es el líquido que se obtiene tras la coagulación de la leche en la elaboración de queso, este contiene un alto valor proteico. El objetivo de este trabajo fue elaborar una pasta con el mayor porcentaje de harina de amaranto fortificada con suero de leche. Se realizaron tres formulaciones con diferentes composiciones: control (100 % harina de trigo), formulación 1 (30% de harina de trigo y 70% de harina de amaranto) y formulación 2 (100% harina de amaranto). Estas se sometieron a un análisis sensorial con 15 jueces no entrenados, evaluando sabor, color y textura. Los datos obtenidos fueron analizados con una prueba de ranking. La pasta con harina de amaranto y suero de leche fue distinguida como diferente respecto al control. Sin embargo, en el mercado existen productos similares, por lo que la pasta desarrollada tiene potencial para un mercado preocupado por productos más saludables

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Calidad fisicoquímica, microbiológica y sensorial de tallarines producidos con sustitución parcial de sémola de trigo por harina de amaranto

Cited by 5 publications

References 9 publications

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Análisis de mercado y sensorial de pasta con harina de amaranto fortificada con suero de leche

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