Utilization of amaranth meal in spaghetti preparation
Abstract: Amaranth plant grows rapidly, with a high tolerance to arid conditions and poor soils. So, a trial was made to use mixture of amaranth meal with wheat flour in producing spaghetti. The quality attributes of spaghetti produced from wheat flour only or substituted by different levels (10-50%) of whole amaranth meal were studied. The quality characteristics of the spaghetti produced from different
blends was compared to that of spaghetti produced from wheat flour as control. Chemical composition, minerals content and amino acids composition for raw materials and the product were determined. Rheological properties of doughs, cooking properties and sensory evaluation of all spaghetti samples were studied. The results indicated that protein, fat, ash, fibers, iron, zinc, magnesium and calcium
contents of spaghetti samples significantly increased with increasing amaranth substitution. The amaranth meal substitution level of 50% increased water absorption of the dough from 61 to 71.3 %, dough development time from 2.20 to 5.20 min. and dough stability time from 5.00 to 8.30 min. While all amaranth substitution levels decreased dough weakening from 69 to 54 BU. Data for sensory
evaluation indicated that adding of amaranth up to 30% was acceptable. The weight and volume increased by increasing amaranth meal. Meanwhile, cooking loss was slightly increased by increasing amaranth meal.
Publication year 2016
Pages 1160-1168
Organization Name
Author(s) from ARC
External authors (outside ARC)
    أشرف مهدى عبد الحميد شروبة قسم علوم الاغذيه – كليه الزراعة - جامعة بنها- مشتهر
Publication Type Journal
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