Green noodles with Eruca vesicaria leaves

Noodles with Eruca vesicaria leaves: Effect on Chemical composition, cooking quality, texture and consumer acceptance

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Beschreibung

In this study pasta with dried Eruca vesicaria leaves and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, color and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest crude fiber content (5.30-9.50g/100g) and the lowest fat content (2.13-2.80g/100g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have of good cooking quality with cooking loss 8%. The green color and textural characteristics of pastas were stable during all period at 4°C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.

Artikeldetails

EAN

9786203582062

Sprache

Englisch

Einband / Art

Taschenbuch

Maße

220 x 150 x 4 mm

Erscheinungsjahr

2021

Verlag / Hersteller

LAP LAMBERT Academic Publishing