University of Khartoum

Physicochemical Properties and Cooking Quality of Pasta Products from Semolina and Wheat Flour

Physicochemical Properties and Cooking Quality of Pasta Products from Semolina and Wheat Flour

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Title: Physicochemical Properties and Cooking Quality of Pasta Products from Semolina and Wheat Flour
Author: Rustom, Sulafa Mustafa Mohamed Ali
Abstract: Four samples of macaroni and four samples of vermicelli were studied. Macaroni samples were two samples made out of flour and one made from semolina were obtained from local factories in addition to one sample made from semolina which was an imported sample. Vermicelli samples were two samples made out of flour and one sample made from semolina were obtained from local factories in addition to one sample made from semolina which was an imported sample. The study included proximate composition, starch content, amylose and amylopectin content (before and after cooking), cooking quality tests and sensory evaluation of both macaroni and vermicelli. Results of macaroni and vermicelli proximate analysis showed that macaroni moisture content ranged between 6.42 and 7.22%, 0.67 and 0.77 % ash, 9.59 to 12.38% protein, 0.31 and 0.99% fat and 0.24 and 0.34% fibre. Vermicelli moisture content ranged from 5.83 to 6.62%, 0.63 to 0.72% ash, 11.17 to 13.43% protein, 0.47 to 0.83 %fat and 0.22 to 0.31% fibre . The starch content in macaroni before cooking ranged between 61.63 and 65.57% ,and 45.33 to 49.67% after cooking .Vermicelli starch before cooking ranged between 57.53 and 63.20% ,and 41.67 to 50.33% after cooking . The amylose and amylopectin content in macaroni before cooking ranged from 21.00 to 22.80% and 38.83 to 44.57% respectively. Amylose and amylopectin content after cooking ranged between 16.83 and 21.50 % and 20.17 to 31.17% respectively. Amylose content before cooking in vermicelli ranged between 22.33 and 27.00%, amylopectin content before cooking ranged from 31.63 to 39.37% .Amylose content after cooking ranged from 15.00 to 24.50% and amylopectin content after cooking were from 24.00 to 27.83%. Cooking quality tests for macaroni showed water absorption ranging from 153.53 to 184.47% with 3.88 to 8.01% solid substance lost to cooking water. Vermicelli cooking quality tests results ranged between 185.95 and 362.43 % water absorption and from 4.76 to 10.18% solid substance lost to cooking water. Lovibond colour test showed that macaroni samples had values of (0.1 red, 0.2 yellow) for local macaroni made from flour(from Factory 1), (0.3 red, 0.2 yellow) for local macaroni made from flour (from Factory 2) , (0.1 red, 0.4 yellow) for local macaroni made from semolina (from factory 1) and (0.0 red, 0.2 yellow) for imported macaroni made from semolina. Thickness ranged between 0.9 mm and 1.1mm, diameter from 5.8mm to 9.5mm. Specks per 25gm of macaroni ranged between 7560 and 27040. Lovibond colour test for vermicelli showed values of (0.1 red, 0.2 yellow) for local vermicelli made from flour (from Factory 1), (0.3 red, 0.2 yellow) for local vermicelli made from flour (from Factory 2), (0.2 red, 0.3 yellow) for local vermicelli made from semolina(from factory 1) and (0.0 red, 0.2 yellow) for imported vermicelli made from semolina. Diameter ranged between 0.8 and 1.2mm and specks per 25gm ranged between 13350 and 25050. Sensory evaluation test showed that macaroni and vermicelli made from semolina are more acceptable than macaroni and vermicelli made from wheat flour.
Description: August 2005
URI: http://khartoumspace.uofk.edu/handle/123456789/11214
Date: 2015-05-21


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