QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN

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ZAKIEH MOUSAVI S.; MOHAMMADZADEH MILANI J.; RUZBEH NASIRAIE L.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 1-11

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Title

QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN

Author(s)

ZAKIEH MOUSAVI S. | MOHAMMADZADEH MILANI J. | RUZBEH NASIRAIE L. | Issue Writer Certificate

Keywords

ORGANOLEPTIC PROPERTIESQ2

WHOLE-WHEAT PASTAQ2

FIBERQ1

QUALITYQ2

Abstract

Pasta is produced from semolina flour usually and it possess the good QUALITY and market friendly. The functional foods, in addition to nutritional value, have at least one specific property and proven health promotion and prevention some diseases like, cardiovascular disease, diabetes, and cancer of the gastrointestinal tract. Wheat bran is a cheap food, nutritious and full of FIBER. Nowadays, the role of dietary FIBER and its effects on human health and the prevention of chronic diseases such as obesity, cardiovascular disease, diabetes, and cancers of the gastrointestinal tract are important. The purpose of this research was producing of wheat pasta enriched with good QUALITY and high nutritional value. In this study, the effect of adding wheat bran on Picolli pasta chemical properties and QUALITY, at levels 10%, 20%, and 30 compared with the control. Effect of wheat bran on the chemical properties and QUALITY of pasta (moisture, ash, color, cooking time, cooking loss number, weight after cooking and sensory evaluation) was evaluated. Results showed that with the increase in wheat bran, moisture, ash, time, and weight increased compared to control after cooking, but the cooking loss number was reduced and color was darker. The results showed superiority of chemical properties, and sensory QUALITY of pasta up to 20% wheat bran compared to the other levels.

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APA: Copy

ZAKIEH MOUSAVI, S., MOHAMMADZADEH MILANI, J., & RUZBEH NASIRAIE, L.. (2016). QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 1-11. SID. https://sid.ir/paper/148660/en

Vancouver: Copy

ZAKIEH MOUSAVI S., MOHAMMADZADEH MILANI J., RUZBEH NASIRAIE L.. QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):1-11. Available from: https://sid.ir/paper/148660/en

IEEE: Copy

S. ZAKIEH MOUSAVI, J. MOHAMMADZADEH MILANI, and L. RUZBEH NASIRAIE, “QUALITY FEATURES OF PICOLLI PASTA, WHICH ENRICHED WITH WHEAT BRAN,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 1–11, 2016, [Online]. Available: https://sid.ir/paper/148660/en

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