Evaluation of cooked macaroni. 2.- organoleptic properties. [Egypt]

Macaroni samples supplemented with maize gluten, lentils, ungerminated lupins and chick peas and germinated lupins and chick peas were cooked, then organoleptically evaluated with regard to flavour, colour, appearance, tenderness, stickiness in comparison with cooked samples made from 100% semolina....

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Bibliographic Details
Published inBulletin of Faculty of Agriculture, Cairo Univ. (Egypt) Vol. 37; no. 1
Main Authors Hallabo, S.A. (Cairo Univ. (Egypt). Faculty of Agriculture), Mohamed, S.K, El-Magoli, S.B, Salem, E.A
Format Publication
LanguageEnglish
Published 1986
Subjects
CALIDAD
COLOR
COULEUR
EGIPTO
EGYPTE
LUPINUS
MAIS FARINEUX
MAIZ AMILACEO
PASTAS ALIMENTICIAS
PATE ALIMENTAIRE
PESO
POIDS
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
QUALITE
RENDEMENT
RENDIMIENTO
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Summary:Macaroni samples supplemented with maize gluten, lentils, ungerminated lupins and chick peas and germinated lupins and chick peas were cooked, then organoleptically evaluated with regard to flavour, colour, appearance, tenderness, stickiness in comparison with cooked samples made from 100% semolina. Results showed that supplementation of semolina with germinated lupins flour produced a product with the highest flavour scores. Supplementation with maize gluten flour caused maximum improvement in colour of the cooked macaroni samples. However, the colour of the cooked macaroni prepared from semolina and lentils flour was rejected organoleptically when supplementation level was 16%.
Bibliography:Q04
9001647