Pâte traditionnelle algérienne aux épinards

Abstract

The aim of this work is the incorporation of spinach in a kind of traditional pasta “Mkartfa” and determination of the impact of the incorporation on technological feasibility, culinary and organoleptic properties of the finished product. The raw materials are characterized by physico-chemical and technological analysis. Mkartfa made before and after incorporation of spinach, are characterized by physico-chemical analysis, culinary tests and sensory evaluation. The formulas of pasta are based on the incorporation of variable quantities of fresh spinach to semolina. The incorporation of 4% of spinach to semolina generates a good technological feasibility of pasta, an increase in the ash content from 1.03% to 1.38% and a decrease of the dry gluten from 10.87% to 9.78% by protein’s dilution in the mixtures. This may influence the formation of the protein network and herefore the quality of the products obtained. On the other hand, the incorporation of spinach cause a reduction of cooking time and an increase in cooking loss (degree of disintegration) due to the decrease in the gluten’s amount and physical disruption of the gluten matrix. Good swelling of the pasta has been recorded for dry and fresh pasta. Pentosanes promote the swelling properties and the water absorption capacity. Sensory analyzes showed the existence of significant differences between the different pasta before and after incorporation of spinach. The tasters were able to perceive an increase in flavor and color intensity and a decrease in the firmness intensity of cooked Mkartfa. Witness’s pasta is best appreciated. The proportion of 1% spinach seems the most acceptable with respect to other levels of spinach’s incorporation. The principal component analysis shows that some sensory characteristics are strongly correlated with physico-chemical and culinary parameters including protein and ash, the cooking time, the swelling and cooking loss (degree of disintegration). It also shows correlation with the increase in the incorporation of spinach in Mkartfa.