| Title |
Netradicinės grūdinės žaliavos cheminės sudėties ypatumai ir pritaikymas makaronų maistinei vertei didinti / |
| Translation of Title |
Chemical composition of alternative cereals and its use to increase the nutrition value of noodles. |
| Another Title |
Химический состав нетрадиционных зерновых культур и их использование для повышения пищевой ценности макарон. |
| Authors |
Bašinskienė, Loreta ; Juodeikienė, Gražina ; Schönlechner, Regine |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2007, T. 41, nr. 2, p. 9-18.. ISSN 1392-0227 |
| Keywords [eng] |
Alternative cereals ; Barley ; Amaranth ; Quinoa ; Buckwheat ; Chemical composition ; Noodles ; Quality ; Texture |
| Abstract [eng] |
The "alternative" are cereal species rarely used in common products, e.g., for bread or pasta. Alternative cereals are of different nutritional composition, especially of different plant secondary metabolites such as dietary fibres, phenols, amino acids, vitamins and minerals. The level of these functional components is higher. Besides, they offer new taste and flavour perspectives. The aim of this study was to investigate the production of noodles from wheat and various alternative cereal (barley, amaranth, quinora, buckwheat) blends in order to increase the nutritional value of the resulting product. Chemical composition of alternative cereals and the influence of their different amounts (20 % and 40 %) on noodle quality (the cooking time and loss, cooking weight, texture) were studied. A modified Kieffer method was used for the determination of noodles extensibility. [...]. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
