Improvement of the nutritional value of pasta by the addition of wheat bran

Flavia Pop

Volume 23, Issue 4;
Pages: 245-249; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The research was conducted in order to evaluate the physicochemical and quality characteristics of fiber-enriched pasta using wheat bran for the improvement of their nutritional value. White flour was replace with wheat bran (WB) in three proportions 40% (R4), 30% (R3) and 20% (R2) respectively, whereas R1 was kept as control (without bran). The following parameters were analized for the pasta products: acidity, humidity, mineral content, volume variations, water solubility index, water absorption index, dry matter losses on preparation. An increase in the content of wheat bran in pasta formulation caused an increase of the water solubility index value of the products. For fiber-enriched pasta, less loss in preparation was found for those with 20-30% bran addition, the losses increased proportionally to the percentage of bran in pasta products. Water absorption index increased directly proportional with bran content in the products. The increase of the bran content in pasta determined a dark color of the product and after cooking, pasta became bright. Pasta presented good physico-chemical and sensory characteristics, including to the addition of 30% wheat bran
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