<b>Sensorial and physicochemical qualities of pasta prepared with amaranth

Abstract

Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF); F2 (20% AF); F3 (25% AF); F4 (30% AF); F5 (35% AF). Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.Qualidade sensorial e físico-química de macarrão elaborado com amaranto RESUMO. Objetivou-se verificar a aceitabilidade sensorial de macarrão adicionado de farinha de amaranto (FA) em diferentes porcentagens, determinando a composição físico-química da formulação padrão e daquela com maior nível de adição de FA e aceitação semelhante. Foram elaboradas cinco formulações de macarrão sendo: F1 padrão (0% de FA) e as demais contendo 20% (F2), 25% (F3), 30% (F4) e 35% (F5) de FA. Participaram da análise sensorial 56 provadores não treinados, de ambos os gêneros, com idade entre 17 e 27 anos. Nas análises físico-químicas foi determinado o teor de umidade, das cinzas, das proteínas, dos lipídios, dos carboidratos, da fibra bruta e do valor calórico. A amostra F4 foi aquela com o maior teor de FA e com aceitação semelhante à padrão, em todos os atributos avaliados. Os teores de fibra alimentar, de proteínas, de cinzas, de calorias e dos lipídeos foram maiores em F4, obtendo-se maiores quantidades de carboidratos na formulação F1. A elaboração dos produtos permitiu comprovar que o nível de adição de até 30% de FA em macarrão foi o mais aceito pelos provadores, dentre aqueles contendo este ingrediente, obtendo-se aceitação sensorial semelhante ao produto padrão, com boas expectativas de comercialização.Palavras-chave: análise sensorial, alimento funcional, cereais.

Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet

“…This is explained by the different fat content of oat flour (5.87±0.05% of DM) and buckwheat flour (2.31±0.03% of DM) (Culetu et al, 2021). However, the results were similar to the results of the Santos et al (2014) study, where adding 30% amaranth flour to pasta resulted in a fat content of 4.50±0.02 g 100 g -1 .…”

“…The nutritional value of amaranth seeds is one of the main reasons for their use in the production of various products, e.g., pasta with the addition of 30% amaranth flour showed good sensory acceptance and increased nutritional value (Santos et al, 2014); the addition of amaranth to yellow cassava pasta increased the nutritional profile of product (Lawal et al, 2021); the addition of whole amaranth flour (20%) allowed improvement of the nutritional value of bread and pasta regarding iron, zinc, and calcium content (Dyner et al, 2007); semolina pasta replaced with 50% of amaranth flour increased the nutritional value of product (Bello-Pérez et al, 2022).…”

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

“…A similar trend was found by Santos et al . (2015) in pasta products prepared with amaranth where an increase in amaranth proportion in their formulations (from 20% to 35%), caused a significant decrease in liking for attributes such as taste and overall liking. This decrease was likely associated with earthy, moisture, mould and herb flavours conferred by amaranth to the products.…”