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MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH
Abstract
Pasta, is an unleavened, dry food produced from flour, water and eggs and other additions such as vegetables, fruits. In this paper on the basis of the technology and recipe of its own manufacture, two types of wide noodles with broth and wide noodles with spinach were obtained. Based on the methods of the quality standards, the samples of noodles were evaluated physicochemical from the point of view of the water content, as well as the content of protein and ash substances. The results obtained by physicochemical analysis were compared with the results obtained by other researchers in the field. At the same time, a sensory analysis of samples of wide noodles with broth and wide noodles with spinach, own production, was performed versus other pasta with the same characteristics, purchased in stores in Timisoara, Romania. The method used for sensory analysis was "comparison with unitary scoring scales" where the following characteristics were evaluated: the appearance of pasta, the color of pasta, the boiling behavior of pasta, the smell and taste of pasta.
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