The effect of quantity of added eggs on whole meal pasta quality
This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at 95% confidence limit has been calculated to s...
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Faculty of Technology, Novi Sad
2014-01-01
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doaj-77f5b542074a4ba895e5ded1404780162020-11-25T00:40:58ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882014-01-01201445233110.2298/APT1445023F1450-71881445023FThe effect of quantity of added eggs on whole meal pasta qualityFilipović Jelena S.0Pezo Lato L.1Filipović Nada K.2Filipović Vladimir S.3Institute for Food Technology, Novi SadInstitute of General and Physical Chemistry, BeogradFaculty of Technology, Novi SadFaculty of Technology, Novi SadThis paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at 95% confidence limit has been calculated to show significant differences between different samples. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta quality, and this analysis proved that though lower scores (0.270) for rheological characteristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75), contrary to the cultivar Austria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functional properties at the market.[Projekat Ministarstva nauke Republike Srbije, br. TRI 46005 i br. TR 31055]http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445023F.pdfspeltwholemeal flourrheologypastaquality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Filipović Jelena S. Pezo Lato L. Filipović Nada K. Filipović Vladimir S. |
spellingShingle |
Filipović Jelena S. Pezo Lato L. Filipović Nada K. Filipović Vladimir S. The effect of quantity of added eggs on whole meal pasta quality Acta Periodica Technologica spelt wholemeal flour rheology pasta quality |
author_facet |
Filipović Jelena S. Pezo Lato L. Filipović Nada K. Filipović Vladimir S. |
author_sort |
Filipović Jelena S. |
title |
The effect of quantity of added eggs on whole meal pasta quality |
title_short |
The effect of quantity of added eggs on whole meal pasta quality |
title_full |
The effect of quantity of added eggs on whole meal pasta quality |
title_fullStr |
The effect of quantity of added eggs on whole meal pasta quality |
title_full_unstemmed |
The effect of quantity of added eggs on whole meal pasta quality |
title_sort |
effect of quantity of added eggs on whole meal pasta quality |
publisher |
Faculty of Technology, Novi Sad |
series |
Acta Periodica Technologica |
issn |
1450-7188 |
publishDate |
2014-01-01 |
description |
This paper investigates the convenience of different chemical and rheological
methods for determining the quality of two spelt cultivars for pasta making
and the influence of egg quantity on whole meal pasta quality. Post-hoc
Tukey’s HSD test at 95% confidence limit has been calculated to show
significant differences between different samples. Score analysis is being
useful tool for accessing the effect of eggs to spelt pasta quality, and this
analysis proved that though lower scores (0.270) for rheological
characteristics experienced with cultivar Eco, the addition of eggs is
positively contributing to the spelt pasta quality yielding the best score
for pasta (0.75), contrary to the cultivar Austria attributed with superior
rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe
and Mn content in comparison to bread wheat. In comparison with common pasta,
spelt is a suitable raw material for a new product with improved functional
properties at the market.[Projekat Ministarstva nauke Republike Srbije, br.
TRI 46005 i br. TR 31055] |
topic |
spelt wholemeal flour rheology pasta quality |
url |
http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445023F.pdf |
work_keys_str_mv |
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