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

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

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 o...

Full description

Bibliographic Details
Main Authors:	Juliana Lopes dos Santos, Jamile Kailer dos Santos, Elisvânia Freitas dos Santos, Fabiane La Flor Ziegler Sanches, Maria Raquel Manhani, Daiana Novello
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2015-06-01
Series:	Acta Scientiarum. Health Sciences
Subjects:	sensory analysis functional food cereal.
Online Access:	http://186.233.154.254/ojs/index.php/ActaSciHealthSci/article/view/19592

Similar Items

Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
by: Lee, C.M., et al.
Published: (2018-07-01)

Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability
by: Rajnibhas Sukeaw Samakradhamrongthai, et al.
Published: (2021-08-01)

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics
by: Flavia Teixeira, et al.
Published: (2020-04-01)

Are Sugar-Reduced and Whole Grain Infant Cereals Sensorially Accepted at Weaning? A Randomized Controlled Cross-Over Trial
by: Luis Manuel Sanchez-Siles, et al.
Published: (2020-06-01)

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
by: Sobhy A. El-Sohaimy, et al.
Published: (2020-06-01)

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
by: Eduardo Enrique Valdez-Meza, et al.
Published: (2019-07-01)

EFEITO DA ADIÇÃO DE INULINA EM BOLO DE BANANA: ANÁLISE FÍSICO-QUÍMICA E SENSORIAL ENTRE CRIANÇAS
by: Juliana Lopes dos Santos, et al.
Published: (2016-09-01)

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice
by: Aiza Qamar, et al.
Published: (2019-02-01)

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
by: Ada Krawęcka, et al.
Published: (2020-10-01)

BRIGADEIRO ADICIONADO DE AVEIA E BANANA: CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL ENTRE CRIANÇAS
by: Letícia Claudy, et al.
Published: (2014-07-01)

Amaranth grain processing in a grain roller mill
by: Shmalko N., et al.
Published: (2018-03-01)

Physicochemical and Sensorial Characterization of Honey Spirits
by: Ofélia Anjos, et al.
Published: (2017-07-01)

Caracterização e avaliação sensorial de barra de cereais funcional de alto teor protéico e vitamínico Characterization and sensorial evaluation of functional cereal bar
by: Daniela G.C. Freitas, et al.
Published: (2006-06-01)

Utilização de linhaça dourada (Linum Usitatissimun L.) em produto cárneo bovino reestruturado = efeito sobre a composição de ácidos graxos e aceitação sensorial
by: Novello, Daiana
Published: (2011)

AVALIAÇÃO SENSORIAL DE BARRAS DE CEREAIS DE CAJU AMEIXA COM ALTO TEOR DE FIBRAS
by: Luísa Helena Ellery MOURÃO, et al.
Published: (2012-04-01)

Nutritional and sensory quality of composite extruded complementary food
by: Sirawdink Fikreyesus Forsido, et al.
Published: (2019-02-01)

Avaliação físico-química e sensorial de fermentado de acerola Physicochemical and sensorial evaluation of a fermented West Indian cherry beverage
by: Edilene Cléa Dos Santos Segtowick, et al.
Published: (2013-01-01)

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals
by: Karolina Jachimowicz, et al.
Published: (2021-09-01)

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children
by: Jéssica Micheletti, et al.
Published: (2018-05-01)

Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat
by: Yasar S., et al.
Published: (2018-09-01)

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough
by: Fortunate N. Ndlala, et al.
Published: (2019-11-01)

Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour
by: Taís Helena Santos Ribeiro, et al.
Published: (2018-12-01)

ESTUDOS SENSORIAIS PARA DETERMINAÇÃO DA VIDA DE PRATELEIRA DE BARRA DE CEREAIS COM PIPOCA DE SORGO
by: JOSÉ AVELINO SANTOS RODRIGUES, et al.
Published: (2012-12-01)

Physicochemical, microbiological and sensory evaluation of a bioactive food blend
by: Rosângela dos Santos Ferreira, et al.
Published: (2014-09-01)

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
by: Joseph A Bruno, et al.
Published: (2019-05-01)

Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal
by: Miroslav Jůzl, et al.
Published: (2005-01-01)

Physicochemical and sensory characteristics of plums accesses (<em>Prunus salicina</em>)
by: Cíntia Sorane Good Kitzberger, et al.
Published: (2017-03-01)

Metodologia estatistico-sensorial para avaliação do sabor e textura de cultivares de feijão (Phaseolus vulgaris, L.) armazenados
by: Garruti, Ruth dos Santos
Published: (1981)

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs
by: Sirichat Chanadang, et al.
Published: (2019-07-01)

Whole Grain Pasta: A Physicochemical and Sensory Study
by: West, Ryan
Published: (2012)

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran
by: Adriana Păucean, et al.
Published: (2015-11-01)

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk
by: Ísis Rodrigues Toledo RENHE, et al.
Published: (2017-10-01)

Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi
by: Kai Hao, et al.
Published: (2005-01-01)

Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase
by: Lucilla Scarnato, et al.
Published: (2019-03-01)

Metodologia na seleção sequencial e não sequencial de provadores para analise sensorial de alimentos e bebidas
by: Garruti, Ruth dos Santos
Published: (1976)

Effect of caponisation on physicochemical and sensory characteristics of chickens
by: A. Amorim, et al.
Published: (2016-01-01)

Efeitos da adição de açúcar na qualidade sensorial de amostras de cachaça obtida tradicionalmente e redestilada
by: Santos, Vitor Rocha dos [UNESP]
Published: (2014)

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
by: Antonio Piga, et al.
Published: (2021-04-01)

Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
by: Maria Janete Angeloni Marcon, et al.
Published: (2007-11-01)

Propriedades tecnológicas e aceitação sensorial de hambúrguer de carne bovina adicionado de farelo de arroz desengordurado
by: Santos, Mireille Santos dos
Published: (2016)