Evaluation of Untraditional Macaroni Formulated by Using Different Grain Meals and Their Mixtures

Abstract

Aims: wheat, Barley and millet meals are having superior nutritional qualities and health benefits; they can be used for supplementation of macaroni. Its effect on physiochemical, rheological, color parameters, cooking quality, nutritional value and sensory evaluation. Place and Duration of Study: Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt. Methodology: Macaroni was prepared using wheat, barley, millet and composite meals mix (1), mix (2) and mix (3). Proximate chemical composition, rheological, color parameters, cooking quality and sensory evaluation were measured of wheat, barley, millet and composite meals macaroni. Results: Results show that the level of millet replacement led to increasing the fat, ash and total fiber in the products. Β-glucan content in barely represented the superiority (3.90%) as compared with other samples. Substitution of wheat, barley and millet meals (mixed) macaroni have significantly increasing in the water absorption while they have significantly decreasing the cooking time. The highest value of water absorption (54.60 %) was found for wheat and the lowest value (35.0%) was obtained for millet. Color characteristics indicate that an increasing proportion of millet had signed negative effect on lightness and overall acceptability. While barley addition showed significant positive effect on lightness and overall acceptability. Sensory evaluation scores indicated non-significant difference among of the samples control and barley products were overall acceptance, then mixed (1) and millet was the lowest value of overall acceptance. Conclusion: It can be concluded that the possibility of producing macaroni relatively higher in fiber and β-glucan without considerable of less density effects on its cooking quality and sensory evaluation and has many benefits for health of diabetes, high cholesterol and heart diseases patients.