| Summary: | This paper investigates the convenience of different chemical and rheological
methods for determining the quality of two spelt cultivars for pasta making
and the influence of egg quantity on whole meal pasta quality. Post-hoc
Tukey’s HSD test at 95% confidence limit has been calculated to show
significant differences between different samples. Score analysis is being
useful tool for accessing the effect of eggs to spelt pasta quality, and this
analysis proved that though lower scores (0.270) for rheological
characteristics experienced with cultivar Eco, the addition of eggs is
positively contributing to the spelt pasta quality yielding the best score
for pasta (0.75), contrary to the cultivar Austria attributed with superior
rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe
and Mn content in comparison to bread wheat. In comparison with common pasta,
spelt is a suitable raw material for a new product with improved functional
properties at the market.[Projekat Ministarstva nauke Republike Srbije, br.
TRI 46005 i br. TR 31055]
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