The Resource Fortification of pasta with chickpea and quinoa flours, by Melissa Slinkard

Fortification of pasta with chickpea and quinoa flours, by Melissa Slinkard

Label
Fortification of pasta with chickpea and quinoa flours
Title
Fortification of pasta with chickpea and quinoa flours
Statement of responsibility
by Melissa Slinkard
Creator
Contributor
Author
Thesis advisor
Subject
Genre
Language
eng
Summary
Pasta was fortified with 30% chickpea and quinoa flours (5:25, 10:20, 15:15, 20:10, and 25:5 CQ) and evaluated against a control made of 100% semolina flour (CTRL) for cooking quality, texture, color, proximate and amino acid analysis, and consumer acceptance. Pasta products containing chickpea and quinoa flours had a decreased cooking time than CTRL. Cooking loss of fortified pastas was significantly (p<0.05) greater than the CTRL, but were within the acceptable range of 7-8% (Dick and Youngs 1988). Hardness and adhesiveness of the pasta noodles increased as the percentage of quinoa fortification increased. Adhesiveness and springiness were not significantly (p>0.05) affected by fortification, and cohesiveness was moderately affected. Firmness of pasta products made with chickpea and quinoa flours was less than that of CTRL. Pasta 20:10 CQ was found to have the lowest firmness, as well as having the least acceptability in sensory testing. Pasta was darker and more brown in color (L* and b* values decreased while a* values increased) with the increased addition of quinoa flour. Chickpea flour supplementation was found to increase protein, fat, fiber, ash, and amino acid content of pasta, while quinoa flour had adverse effects on protein content and amino acid profile when compared to CTRL. The untrained consumer panel (n=102) significantly (p<0.05) preferred the CTRL pasta over those fortified with chickpea and quinoa flours. All pasta variations were deemed acceptable in sensory study. Pasta 25:5 CQ had the highest protein content and best amino acid profile while maintaining the most overall acceptable color, texture, and sensory scores in comparison with CTRL
Cataloging source
MUU
http://library.link/vocab/creatorName
Slinkard, Melissa
Degree
M.S.
Dissertation note
Thesis
Dissertation year
2014.
Government publication
government publication of a state province territory dependency etc
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Clarke, Andrew Douglas
http://library.link/vocab/subjectName
  • Pasta products
  • Quinoa
  • Chickpea
Label
Fortification of pasta with chickpea and quinoa flours, by Melissa Slinkard
Instantiates
Publication
Note
  • "MAY 2014."
  • "A Thesis presented to the Faculty of the Graduate School at the University of Missouri In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Andrew D. Clarke
Accompanying material
2 supplementary files
Bibliography note
Includes bibliographical references (pages 46-50)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
955333603
Extent
1 online resource (ix, 50 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color) +
Specific material designation
remote
System control number
(OCoLC)955333603
Label
Fortification of pasta with chickpea and quinoa flours, by Melissa Slinkard
Publication
Note
  • "MAY 2014."
  • "A Thesis presented to the Faculty of the Graduate School at the University of Missouri In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Andrew D. Clarke
Accompanying material
2 supplementary files
Bibliography note
Includes bibliographical references (pages 46-50)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
955333603
Extent
1 online resource (ix, 50 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color) +
Specific material designation
remote
System control number
(OCoLC)955333603

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