Quality of spaghetti containing buckwheat, amaranth, and lupin flours

Cereal Chemistry

Volumn 73, Issue 3, 1996, Pages 381-387

  Rayas Duarte, P ^a   Mock, C M ^b   Satterlee, L D ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b H J Heinz Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; CROPS; PROTEINS; SENSORY ANALYSIS;

COLOR SCORES; COOKING LOSS; DURUM WHEATS; IN-VITRO; MULTI-GRAIN; SENSORY ATTRIBUTES; TOTAL CARBOHYDRATES; TOTAL SOLIDS; VITRO PROTEIN DIGESTIBILITY; WHEAT FLOURS;

COLOR;

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0030468339     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (39)

1. AMERICAN ASSOCIATION OF CEREAL CHEMISTS. 1983. Approved Methods of the AACC, 8th ed. Method 08-01, approved April 1961, revised October 1976 and October 1981; Method 14-22, approved October 1976, revised October 1982; Method 16-50, approved November 1989; Method 30-25, approved April 1961, revised October 1976 and October 1981; Method 44-15A, approved October 1975. revised October 1981; Method 46-11 A, approved October 1976. revised October 1982. The Association: St. Paul, MN.
2. ANONYMOUS. 1992. Spaghetti and spaghetti sauce. Consumer Rep. 5:322.
3. AOAC. 1990. Association of Official Analytical Chemists Official Methods of Analysis, 15th ed. The Association: Arlington, VA.
4. BETSCHART, A. A., IRVING, D. M., SHEPARD, A. D., and SAUNDERS, R. M. 1981. Amaranthus cruentus: Milling characteristics, distribution of nutrients within seed components, and the effect of temperature on nutritional quality. J. Food Sci. 46:1181-1187.
5. BRESSANI, R. 1990. Grain amaranth. Its chemical composition and nutritive value. Page 19 in: Proc. National Amaranth Symp., 4th: Perspectives on Production, Processing and Marketing. Univ. Minn. Ext. Serv.: St. Paul, MN.
6. CARNOVALE, E., and LOMBARDI, M. 1979. Emploi d'un concentrat proteique de feverole dans la formulation de pâtes alimentaires. Pages 127-140 in: C. R. Symp. Int. Matières Premières et Pâtes Alimentaires. G. Fabriani and C. Lintas, eds. Instituto Nazionale della Nutrizione: Rome.
7. CARNOVALE, E., and MIUCCIO, F. 1983. Tabelle di composizione degli alimenti. Instituto Nazionale della Nutrizione: Rome.
8. CHAPLIN, M. F. 1994. Monosaccharides. Pages 2-41 in: Carbohydrate Analysis-A Practical Approach, 2nd ed. M. F. Chaplin and J. F. Kennedy, eds. Oxford University Press: New York.
9. COLONNA, P., BARRY, J.-L., CLOAREC, D., BORNET, F., GOUILLOUD, S., and GALMICHE, J.-P. 1990. Enzymic susceptibility of starch from pasta. J. Cereal Sci. 11:59-70.
10. DICK, J. W., and YOUNGS, V. L. 1988. Evaluation of durum wheat, semolina, and pasta in the United States. Pages 237-248 in: Durum Chemistry and Technology. G. Fabriani and C. Lintas, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
11. DUBOIS, M., GILLES, K., HAMILTON, J., REBERS, P., and SMITH, F. 1951. A colorimetric method for the determination of sugars. Nature 168:167.
12. DUBOIS, M., GILLES, K., HAMILTON, J., REBERS, P., and SMITH, F. 1956. A colorimetric method for the determination of sugars and related substances. Anal. Chem. 28:350-356.
13. DURANTI, M., and CERLETTI, P. 1983. Molecular properties and the composition of the globulins from lupin seeds. Page 227 in: Perspectives for Peas and Lupins as Protein Crops. R. Thompson and R. Casey, eds. Martine Nijhoff: Boston.
14. DUXBURY, D. 1992. Powdered soy protein fortifies pasta. Food Process. 5:90-92.
15. GIESE, J. 1992. Pasta: New twists on an old product. Food Technol. 46:118-126.
16. HAMBLIN, D. 1991. For the gourmet and gourmand, bounty from Italy. Smithsonian 5:84.
17. HOVE, E. L. 1974. Composition and protein quality of sweet lupin seed. J. Sci. Food. Agric. 25:851-859.
18. HSU, H., VAVAK, D., SATTERLEE, L., and MILLER, G. 1977. A multienzyme technique for estimating protein digestibility. J. Food Sci. 42:1269-1273.
19. IKEDA, K., SUGIO, K., ARIOKA, K., KUSANNO, T., CHKUE, H., and OKU, M. 1983. Proteinase inhibitors from buckwheat seeds. Pages 195-198 in: Proc. Int. Symp. on Buckwheat, 2nd. Miyazaki, Japan.
20. IRVINE, G. 1971. Durum wheat and paste products. Page 777 in: Wheat: Chemistry and Technology, 2nd ed. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
21. LARMOND, E., and VOISEY, P. 1973. Evaluation of spaghetti quality by a laboratory panel. J. Inst. Can. Sci. Technol. Aliment. 6:209-211.
22. MATTHEWS, R. H. 1989. Pages 271-281 in: Legumes: Chemistry, Technology and Human Nutrition. R. H. Mattews, ed. Marcel Dekker: New York.
23. MEILGAARD, M., CIVILLE, G., and CARR, B. 1987. Descriptive analysis techniques. Page 126 in: Sensory Evaluation Techniques. CRC Press: Boca Raton, FL.
24. MOHAMED, A. A., and RAYAS-DUARTE, P. 1995. Composition of Lupinus albus. Cereal Chem. 72:643-647.
25. MOORE, W. R., DEBBOUZ, A., HINSZ, B. L., and OSBORNE, J. H. 1994. The quality of regional (Montana, North and South Dakota, Minnesota) 1994 durum wheat crop. Agric. Exp. Stn., N.D. State Univ.: Fargo.
26. MORAD, M., EL MAGOLI, S., and AFIFI, S. 1980. Macaroni supplemented with lupin and defatted soybean flours. J. Food Sci. 45:404-405.
27. POMERANZ, Y., and ROBBINS, G. 1972. Amino acid composition of buckwheat. J. Agric. Food Chem. 20:270-274.
28. SAS INSTITUTE. 1986. SAS User's guide: Statistics. The Institute: Cary: NC.
29. SCHOENEBERGER, H., GROSS, R., CREMER, H. D., and ELMADFA, I. 1983. The protein quality of lupins (Lupinus mutabilis) alone and in combination with other protein sources. Qual. Plant. Foods Hum. Nutr. 32:133-144.
30. SEYAM, A. A., ORVILLE, O. J., and BREEN, M. D. 1983. Protein isolates from navy and pinto beans: Their uses in macaroni products. I. Agric. Food Chem. 37:499-502.
31. SEYAM, A., SHUEY, W. C., MANEVAL, R. D., and WALSH, D. E. 1974. Effect of particle size on processing and quality of pasta products. Assoc. Oper. Millers Tech. Bull. December, pp. 3497-3499.
32. SHOUP, F. K., POMERANZ, Y., and DEYOE, C. W. 1966. Amino acid composition of wheat varieties and flours varying widely in breadmaking potentialities. J. Food Sci. 31:94-101.
33. STEPHENSON, C. 1983. World's best pasta. Macaroni J. 65:4-8.
34. URIYAPONGSON, J., and RAYAS-DUARTE, P. 1994. Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes. Cereal Chem. 71:571-577.
35. USDA. 1989. Agric Handbook No. 8-20. Compositional foods: Cereal grains and pasta. Consumer Food Econ. Res. Division, ARS, USDA: Washington, DC.
36. U.S. WHEAT ASSOCIATES. 1994. 1994 Crop Quality Report. U.S. Wheat Associates: Washington, DC.
37. WALSH, D. E. 1970. Measurement of spaghetti color. Macaroni J. 52:20-22.
38. WALSH, D. E. 1971. Measuring spaghetti firmness. Cereal Sci. Today 16:202-205.
39. WALSH, D. E., EVELING, K. A., and DICK, J. W. 1971. A linear programming approach to spaghetti processing. Cereal Sci. Today 16:385-386, 388-389.