engleski

Influence of Wheat Straw Addition on Quality Characteristics of Pasta

Wheat straw has been not used in human food. Many investigations showed that straw contains higher content of cellulose, hemicellulose, lignin, a certain amount of macro and microelements and high concentration of bioactive compounds that play a significant role in nutrition. Mineral composition of wheat straw of four wheat genotypes from Croatia was estimated and compared with mineral content of whole grain. The samples were taken from macro trials during two vegetation periods at two locations. N-concentration was determined by the micro-Kjeldahl method, P by spectrophotometric method and concentration of K, Ca, Mg, Zn, Zu, Fe and Mn by the AAS methods (atomic absorption spectrophotometry). The results showed higher concentration of K, Ca, Fe and Mn in the wheat straw than in the grain. The influence of wheat straw addition on sensory properties of pasta was evaluated. Wheat flour type T-400 was used with the addition of 5, 7.5, 10, 12.5 and 15 % of fine milled and sterilized straw. Pasta was dried by two different temperatures (at room temperature and at 70 º ; C). Pasta colour was evaluated by measuring L, a, b parameters by means of reflectance colorimeters. The following parameters of cooked pasta were determined: optimum cooking time (min), volume increase (%) and cooking loss (%). Sensory evaluations were carried out on a scale from 1 to 5 for four quality parameters: odour, external appearance, flavour and mouth feel. The results showed that the addition of wheat straw up to 10% could be used in pasta production.

pasta ; wheat straw ; quality parameters

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