Abstract
Dry pastas supplemented with fine milled barley flour, wheat flour and mixed vegetables flour were prepared. Approximate composition, dietary fiber content and essential amino acid content of materials were determined, and texture of pastas after boiling for 20 minutes was calculated from texturograms. To estimate parameters of texture, a diagram of six. coordinates was used. The results were as follows:
1) Barley flour was richer source of dietary fiber and minerals than wheat flour.
2) New chemical scores of barley flour and wheat flour were 78 and 49, respectively. Amino acid balance of barley flour was better than that of wheat flour.
3) The value of stickiness 6f barley pasta was lower than that of wheat pasta. On the contrary, the values of cohesiveness, and softness and chewiness of barley pasta were higher than those of wheat pasta.
4) The diagram of six coordinates was useful to estimate parameters of texture (hardness by shear force and press force, cohesiveness, softness and chewiness, stickiness, and gumminess).
