D. Formulation of Adlay Fettuccine Pasta
Sensory Evaluation
As shown in Table 24, color attributes range from 1.80 to 3.10, which is equivalent to off white and pale yellow. Color and brightness of pasta and other alimentary paste are linked to its flour particle size. According to Miskelly, 1984, the smaller and finer the flour particles, the brighter and lighter in color the raw pasta appears. On the given experiment, gulian and tapol variety has off-white flour appearance after milling as compared to commercial wheat flour. However, the amount of adlay flour added in different proportions was not directly related to the extent of darkness or yellowish of the raw cooked pasta produced. Other factors which may attributed to the pale yellow …show more content…
It was produced by using the following ingredients: 141g all-purpose flour, 141g adlay flour, 147g beaten eggs, 16 g lye water, 11g olive oil, 4g salt and 0.30 baking soda. The consumer acceptance tests was then performed using 100 random individuals. Consumer demographics and behavior data were collected prior to sensory preference tests. The participants gathered belong to the age group of 12-17 years old (20%), 18-24 years old (71%), 25-34 years old (6%) and 35-44 (3%). Majority of the participants were college students (71%) followed by High School students (20%) and some office staffs and folks in the university (6%) and 3%, respectively. As to the consumption pattern, 100% of the consumers consume pasta product wherein 64% consumes pasta dishes very seldom for at least twice or thrice in two months, 20% consumes pasta thrice a week, other 11% consumes more than 3 times a week and 5% consumes pasta every day. In the product preference, 46% of the consumers think their whole family will like the product, 32% think adults will like the product and the remaining 22% of the consumers think children will like the product. For the price preference per 250 grams adlay fetuccine pasta, 54% of them preferred Php 30.00, while 28% were willing to pay Php 40.00 and 18% were ready to pay Php …show more content…
It worked as a guide to serving sizes, manage nutrition guidelines and provide consumers information to reach their optimal health goals. Also, it is a regulated standard for packaging and labelling. Table __ shows the nutritional value of adlay fettuccine pasta and semolina (wheat) fettuccine pasta. Data obtained implies that adlay fettuccine has lower amount of calories, sodium and carbohydrates, while contains high amount of calories from fat, total fat and protein than semolina fettuccine. Such result was due to the ingredients added to the adlay fettuccine. As observed, it contains higher amount of fat, which is basically influenced by the addition of olive oil to the product. A regular, plain semolina fettuccine mainly use semolina flour, water, egg and salt. Overall, the adlay fettuccine product nutritional value is comparable to the commercial semolina
Sensory Evaluation
As shown in Table 24, color attributes range from 1.80 to 3.10, which is equivalent to off white and pale yellow. Color and brightness of pasta and other alimentary paste are linked to its flour particle size. According to Miskelly, 1984, the smaller and finer the flour particles, the brighter and lighter in color the raw pasta appears. On the given experiment, gulian and tapol variety has off-white flour appearance after milling as compared to commercial wheat flour. However, the amount of adlay flour added in different proportions was not directly related to the extent of darkness or yellowish of the raw cooked pasta produced. Other factors which may attributed to the pale yellow …show more content…
It was produced by using the following ingredients: 141g all-purpose flour, 141g adlay flour, 147g beaten eggs, 16 g lye water, 11g olive oil, 4g salt and 0.30 baking soda. The consumer acceptance tests was then performed using 100 random individuals. Consumer demographics and behavior data were collected prior to sensory preference tests. The participants gathered belong to the age group of 12-17 years old (20%), 18-24 years old (71%), 25-34 years old (6%) and 35-44 (3%). Majority of the participants were college students (71%) followed by High School students (20%) and some office staffs and folks in the university (6%) and 3%, respectively. As to the consumption pattern, 100% of the consumers consume pasta product wherein 64% consumes pasta dishes very seldom for at least twice or thrice in two months, 20% consumes pasta thrice a week, other 11% consumes more than 3 times a week and 5% consumes pasta every day. In the product preference, 46% of the consumers think their whole family will like the product, 32% think adults will like the product and the remaining 22% of the consumers think children will like the product. For the price preference per 250 grams adlay fetuccine pasta, 54% of them preferred Php 30.00, while 28% were willing to pay Php 40.00 and 18% were ready to pay Php …show more content…
It worked as a guide to serving sizes, manage nutrition guidelines and provide consumers information to reach their optimal health goals. Also, it is a regulated standard for packaging and labelling. Table __ shows the nutritional value of adlay fettuccine pasta and semolina (wheat) fettuccine pasta. Data obtained implies that adlay fettuccine has lower amount of calories, sodium and carbohydrates, while contains high amount of calories from fat, total fat and protein than semolina fettuccine. Such result was due to the ingredients added to the adlay fettuccine. As observed, it contains higher amount of fat, which is basically influenced by the addition of olive oil to the product. A regular, plain semolina fettuccine mainly use semolina flour, water, egg and salt. Overall, the adlay fettuccine product nutritional value is comparable to the commercial semolina