Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish

Zahrat El-Ola M. Mohamed; Ghada H. H. Ismaiel; Ayat E. Rizk

doi:doi:10.11648/j.ijfsb.20160101.11

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Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish

Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk

Published in International Journal of Food Science and Biotechnology (Volume 1, Issue 1)

Received: 27 September 2016 Accepted: 9 October 2016 Published: 31 October 2016

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Abstract

The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.

Published in	International Journal of Food Science and Biotechnology (Volume 1, Issue 1)
DOI	10.11648/j.ijfsb.20160101.11
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Red Beet Root, Red Radish, Pasta, Physicochemical Properties, Cooking Quality

References

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APA Style

Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk. (2016). Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. International Journal of Food Science and Biotechnology, 1(1), 1-7. https://doi.org/10.11648/j.ijfsb.20160101.11

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ACS Style

Zahrat El-Ola M. Mohamed; Ghada H. H. Ismaiel; Ayat E. Rizk. Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. Int. J. Food Sci. Biotechnol. 2016, 1(1), 1-7. doi: 10.11648/j.ijfsb.20160101.11

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AMA Style

Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk. Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. Int J Food Sci Biotechnol. 2016;1(1):1-7. doi: 10.11648/j.ijfsb.20160101.11

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@article{10.11648/j.ijfsb.20160101.11,
  author = {Zahrat El-Ola M. Mohamed and Ghada H. H. Ismaiel and Ayat E. Rizk},
  title = {Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {1},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfsb.20160101.11},
  url = {https://doi.org/10.11648/j.ijfsb.20160101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20160101.11},
  abstract = {The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.},
 year = {2016}
}

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TY - JOUR
T1 - Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish
AU - Zahrat El-Ola M. Mohamed
AU - Ghada H. H. Ismaiel
AU - Ayat E. Rizk
Y1 - 2016/10/31
PY - 2016
N1 - https://doi.org/10.11648/j.ijfsb.20160101.11
DO - 10.11648/j.ijfsb.20160101.11
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 1
EP - 7
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20160101.11
AB - The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.
VL - 1
IS - 1
ER -

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Author Information

Zahrat El-Ola M. Mohamed

Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Ghada H. H. Ismaiel

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Ayat E. Rizk

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Plain Text BibTeX RIS

APA Style

Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk. (2016). Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. International Journal of Food Science and Biotechnology, 1(1), 1-7. https://doi.org/10.11648/j.ijfsb.20160101.11

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ACS Style

Zahrat El-Ola M. Mohamed; Ghada H. H. Ismaiel; Ayat E. Rizk. Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. Int. J. Food Sci. Biotechnol. 2016, 1(1), 1-7. doi: 10.11648/j.ijfsb.20160101.11

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AMA Style

Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk. Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish. Int J Food Sci Biotechnol. 2016;1(1):1-7. doi: 10.11648/j.ijfsb.20160101.11

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@article{10.11648/j.ijfsb.20160101.11,
  author = {Zahrat El-Ola M. Mohamed and Ghada H. H. Ismaiel and Ayat E. Rizk},
  title = {Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {1},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfsb.20160101.11},
  url = {https://doi.org/10.11648/j.ijfsb.20160101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20160101.11},
  abstract = {The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.},
 year = {2016}
}

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