NUTRITIONAL AND BIOLOGICAL EVALUATION OF PASTA FORTIFIED WITH QUINOA AND BARLEY FRACTION D AS FUNCTIONAL FOOD

Abstract

The present investigation was carried out to study the formulated different pasta products fortified with barley fraction D (F.D) and quinoa flours for preparing pasta with highnutritional value. For celiac patientsthe gluten –free pastaswith maize and/orquinoa flours were proposed. The pasta were evaluated chemically, physically, organoleptically and biologicallyas well as histopathological changes in rats liver and kidney. The aim of this study: 1. Preparing different pasta products fortified with barley fraction D (FD) (high β-glucan) and quinoa flour for producing pasta with high nutritional value. 2. Developinghigh quality gluten- free pasta using maize and quinoa flour for celiac patients. 3. Assessingthe chemical composition of raw material, prepared pasta and determine pasta physically and organoleptically. 4. Evaluating the most acceptable pasta biologically and examing thehistopathologicalchanges in both liver and kidney of hypercholesterolemicrats. Thepreparation of different pasta. Semolinapasta, contained (S1(100%semolina),S2 (90%semolina +10%F.D), S3(80%semolina+20%F.D), S4 (70%semolina+30% F.D), S5(90% semolina+ 10 % quinoa), S6 (80% semolina+ 20% quinoa), S7 (70 % semolina+ 30% quinoa)).