Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish

Abstract

The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.