QUALITY ATTRIBUTES OF GERMINATED AMARANTH FLOUR PASTA SUPPLEMENTED WITH DIFFERENT HYDROCOLLOIDS

Pasta was prepared from germinated amaranth grain flour with 0.5% and 1.0% addition of various hydrocolloids (guar gum, gum tragacanth and gum acacia). The physical, cooking, textural, morphological and sensory characteristics of prepared pasta were compared with control pasta (semolina). Germinated amaranth flour pasta showed lower L value ranged from 46.22 to 48.41 than control pasta 65.33. Among all germinated amaranth flour pasta, pasta having 1.0% guar gum exhibited least cooking loss (10.5%) which is slightly higher than the control pasta (7.41%). The germinated amaranth flour pasta was less harder (1.67 to 2.95 N) than control (3.85 N). Overall, the 1.0% guar gum incorporated pasta represents the highest overall sensory score among the all germinated amaranth flour pasta. Results highlighted that higher concentration of hydrocolloids improved the different quality characteristics of germinated amaranth flour pasta.

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