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Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta

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dc.contributor.author Filipović, Vladimir
dc.contributor.author Filipović, Jelena
dc.contributor.author Simonovska, Jana
dc.contributor.author Rafajlovska, Vesna
dc.date.accessioned 2018-07-03T15:20:01Z
dc.date.available 2018-07-03T15:20:01Z
dc.date.issued 2017-10
dc.identifier.citation V. Filipović, J. Filipović, J. Simonovska, V. Rafajlovska. Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta. Journal of the Serbian Chemical Society, 82 (2017) 1097-1109. DOI:10.2298/JSC170405060F en_US
dc.identifier.issn 0352-5139
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/98
dc.description peer-reviewed en_US
dc.description.abstract Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough characteristics for pasta making was determined by measuring rheological parameters. The effect of the quantity of the sesame flour (0, 10 and 20 g per 100 g of flour) and liquid eggs (0, 12.4 and 24.8 g per 100 g of flour) on the technological and nutritive quality of spelt pasta was investigated. Standard score analysis was applied for the evaluation of the contribution of sesame flour and liquid eggs to the quality spelt pasta. Significant differences between spelt flour and spelt flour with 10 and 20 g sesame flour per 100 g flour was confirmed by application of the Post-hoc Tukey’s HSD test at the 95 % confidence limit. Sesame flour adversely influenced farinograph and mixolab characteristics, while data pointed to higher maximum scores (0.63) for cooking, textural, colour and mineral characteristics of the pasta with sesame flour and eggs at 20 and 24.8 g per 100 g of flour, respectively. This pasta could be good source for satisfying the daily needs of minerals recommended by the FAO/WHO. en_US
dc.description.sponsorship These results are part of the project supported by the Ministry of Education and Science and Technological Development of the Republic of Serbia, Project No. III 46005. en_US
dc.language.iso en en_US
dc.publisher Serbian Chemical Society en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries 001;0093
dc.rights info:eu-repo/semantics/openAccess
dc.subject sesame flour en_US
dc.subject eggs en_US
dc.subject rheology quality en_US
dc.subject technological quality en_US
dc.subject mineral content en_US
dc.title Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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