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

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dc.contributor.authorFilipović, Vladimir
dc.contributor.authorFilipović, Jelena
dc.contributor.authorSimonovska, Jana
dc.contributor.authorRafajlovska, Vesna
dc.date.accessioned2018-07-03T15:20:01Z
dc.date.available2018-07-03T15:20:01Z
dc.date.issued2017-10
dc.descriptionpeer-revieweden_US
dc.description.abstractPasta 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.sponsorshipThese 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.identifier.citationV. 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/JSC170405060Fen_US
dc.identifier.issn0352-5139
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/98
dc.language.isoenen_US
dc.publisherSerbian Chemical Societyen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries001;0093
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectsesame flouren_US
dc.subjecteggsen_US
dc.subjectrheology qualityen_US
dc.subjecttechnological qualityen_US
dc.subjectmineral contenten_US
dc.titleEffect of sesame flour and eggs on technology and nutritive quality of spelt pastaen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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