Melaku Tafese Awulachew

Kulumsa Agricultural Research Center

Traditional pasta is made from durum wheat flour and water and is a popular food product in worldwide. This review tries to examine the influence of bran particle size on the quality of pasta. As part of this review desire to become healthier and eat more healthy food, regular durum wheat pasta has received competition from pasta made of whole grain flour or pasta that has been enriched with dietary fiber. Bran is the outer layer of the wheat kernel and is removed along with the germ during the milling of wheat. The bran is seen as a by-product of the milling process and is often used in animal feed. In whole grain flour, the bran is not removed but is milled and then passed back to the ground wheat flour. Wheat bran is rich in dietary fiber and antioxidants and a diet rich in wheat bran is associated with reduced risk of common health diseases such as type 2 diabetes and heart diseases. Ethiopian should increase their intake of whole grain food products since their average intake today is lower than the recommendations made by Livsmedelsverket. Despite the positive effects of wheat bran, many consumers prefer to eat foods such as pasta that is made from refined wheat flour because they tend to prefer the quality in taste and texture of these products. Knowledge on why the quality of whole grain food products like pasta become less attractive is therefore of value in order to identify new ideas on how to create and develop improved whole-grain products that are more attractive to the consumers. The particle size of wheat bran influenced surface texture of the pasta. The larger the particles that were added, the more the roughness on the surface of the pasta increased. Also stickiness of pasta was affected by the particle size of wheat bran. Pasta of high quality should have low stickiness. In this review, stickiness decreased with smaller bran particles and small bran particles therefore contributed to higher quality. However, it was found that when the panel had to assess the likeability of the pasta, the pasta with the smallest particle sizes received significantly lower scores compared to the pasta with larger bran particles. The bran particle size was furthermore found not to influence the quality attributes elasticity, firmness and whole grain flavor. The particle size also affected water uptake in the pasta. Cooked pasta of high quality should have high levels of water absorption. In this case, the pasta with the smallest bran particle size had significantly lower water absorption compared with pasta with larger bran particles.

Keywords:  Durum wheat, Particle size, bran, quality, Pasta

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Melaku Tafese Awulachew. BRAN PARTICLE SIZE ON THE QUALITY PROPERTIES OF BRAN ENRICHED DURUM WHEAT PASTA.Advances in Research and Reviews, 2020,1:1


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