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Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves
Author(s) -
Bouacida Saoussen,
Ben Amira Amal,
Ben Haj Koubaier Hayet,
Blecker Christophe,
Bouzouita Nabiha
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13504
Subject(s) - eruca , food science , spinach , composition (language) , blowing a raspberry , chemistry , cooking methods , mathematics , horticulture , biology , art , biochemistry , literature
In this study, pasta with dried Eruca vesicaria leaves commonly known as Rocket salad and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, colour and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest dietary fibre content (5.30–9.50 g/100 g) and the lowest fat content (2.13–2.80 g/100 g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have good cooking quality with cooking loss ≤8%. The green colour 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.