IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v36y2018i1id242-2017-cjfs.html
   My bibliography  Save this article

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Author

Listed:
  • Lucia MINAROVIČOVÁ
  • Michaela LAUKOVÁ

    (Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Zlatica KOHAJDOVÁ

    (Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Jolana KAROVIČOVÁ

    (Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Dominika DOBROVICKÁ

    (Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Veronika KUCHTOVÁ

    (Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

Abstract

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.

Suggested Citation

  • Lucia MINAROVIČOVÁ & Michaela LAUKOVÁ & Zlatica KOHAJDOVÁ & Jolana KAROVIČOVÁ & Dominika DOBROVICKÁ & Veronika KUCHTOVÁ, 2018. "Qualitative properties of pasta enriched with celery root and sugar beet by-products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(1), pages 66-72.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:242-2017-cjfs
    DOI: 10.17221/242/2017-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/242/2017-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/242/2017-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/242/2017-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Lucia Padalino & Amalia Conte & Lucia Lecce & Desislava Likyova & Vincenzo Sicari & Teresa Maria Pellicanò & Marco Poiana & Matteo Alessandro Del Nobile, 2017. "Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 48-56.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Wei-Chen PAN & Yu-Ming LIU & Sy-Yu SHIAU, 2018. "Effect of okara and vital gluten on physico-chemical properties of noodle," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 301-306.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:242-2017-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.