Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))  

作　　者：Maurice Jean François Sylvestre Lopy Ndèye Fatou Ndiaye Malick Mbengue Mamadou Salif Sow Abdou Diouf Maurice Jean François Sylvestre Lopy;Ndèye Fatou Ndiaye;Malick Mbengue;Mamadou Salif Sow;Abdou Diouf(Department of Cereals and Legumes, Institute of Food Technology (ITA), Dakar, Senegal;Polytechnic School, Cheikh Anta Diop University, Dakar, Senegal)

机构地区：[1]Department of Cereals and Legumes, Institute of Food Technology (ITA), Dakar, Senegal [2]Polytechnic School, Cheikh Anta Diop University, Dakar, Senegal

出　　处：《Food and Nutrition Sciences》2024年第5期351-360,共10页食品与营养科学（英文）

摘　　要：This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.

关 键 词：PASTA TUBERS CEREALS Legumes 

分 类 号：S51[农业科学—作物学]