Current Science

Open Access Open Access  Restricted Access Subscription Access

Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation


Affiliations
1 Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India
2 Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, India
 

The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.

Keywords

Anti-Nutritional Properties, Cooking, Depigmentation, Pearl Millet.
User
Notifications
Font Size

  • Anon., 2016, Department of Agriculture and Co-operation, Govt. of India; www.indiastat.com (accessed on 12 April 2016).

  • Gopalan, C., Rama Sastri, B. V. and Balasubramanian, S. C., Nutritive value of Indian foods, National Institute of Nutrition, ICMR, Hyderabad, India, 2004, 2nd edn, p. 47.

  • Simwemba, C. G., Hoseney, R. C., Varrino-Marston, E. and Zeleznak, K., Certain B vitamin and phytic acid contents of pearl millet 95 (Pennisetum americanum (L) Leeke). J. Agric. Food Chem., 1984, 32, 31–34.

  • McDonough, C. M. and Rooney, L. W., Structural characteristics of Pennisetum americanum (pearl millet) using scanning electron and florescence microscopy. Food Microstruct., 1989, 8, 137–149.

  • Reichert, R. D., The pH sensitive pigments in pearl millet. Cereal Chem., 1979, 56(4), 291–294.

  • Hadimani, N. A. and Malleshi, N. O., Studies on milling, physico chemical properties, nutrient composition and dietary fibre content of millets. J. Food Sci. Technol., 1993 32(1), 17–20.

  • Reichert, R. D. and Youngs, C. G., Bleaching effect of acid on pearl millet. Cereal Chem., 1979, 56, 287–290.

  • Naikare, S. M., Chavan, J. K. and Kadam, S. S., Depigmentation and utilization of pearl millet in preparation of cookies and biscuits. J. Maharastra Agric. Uni., 1986, 11, 90–95.

  • Panwal, J. H. and Pawar, V. D., Effect of soaking pearl millet in acid on the bleaching and functional properties of flours. J. Food Sci. Technol., 1989, 26(2), 79–82.

  • Rathi, A., Kawatra, A. and Sehgal, S., Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta. Food Chem., 2004, 85, 275–280.

  • Rathi, A., Kawatra, A., Sehgal, S. and Housewright, B., Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition and in vitro digestibility of biscuits. LWT-Food Sci. Technol., 2004, 37, 187–192.

  • Jalgaonkar, K. and Jha, S. K., Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta. J. Cereal Sci., 2016, 71, 239–245.

  • AOAC, Official Method of Analysis of the Association of Official Analytical Chemists. Arlington, VA, USA, 1990, XV edn., Chapter 32, pp. 1–58.

  • BIS: 1485, Macaroni, spaghetti, vermicelli and egg noodlesspecification. second revision. Bureau of Indian Standards, New Delhi, 2010, p. 10.

  • Limroongreungrat, K. and Huang, Y. W., Pasta products made from sweetpotato fortified with soy protein. LWT-Food Sci. Technol., 2007, 40, 200–206.

  • Wheeler, E. L. and Ferrel, R. E., A method for phytic acid determination in wheat and wheat fraction. Cereal Chem., 1971, 48, 312–316.

  • Hamerstrand, G. E., Black, L. T. and Glover, J. D., Trypsin inhibitors in soy products: modification of the standard analytical procedure. Cereal Chem., 1981, 58(1), 42–45.

  • Debbouz, A., Pitz, W. J., Moore, W. R. and Dappo-lonia, B. L., Effect of bleaching on durum wheat and spaghetti quality. Cereal Chem., 1995, 72(1), 128–131.

  • Archana, Sehgal, S., Kawatra, A. and Joshi, U. N., Proximate composition and dietary fibre analysis of pearl millet as affected by processing techniques. Nahrung, 1999, 45, 25–27.

  • Palande, K. B., Kadlag, R. Y., Kachare, D. P. and Chavan, J. K., Effect of blanching of pearl millet seeds on nutritional composition and shelf life of its meal. J. Food Sci. Technol., 1996, 33(2), 153–155.

  • Abdalla, A. A., El Tinay, A. H., Mohamed, B. E. and Abdalla, A. H., Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. Food Chem., 1998, 63(2), 243–246.

  • Archana, Sehgal, S., Kawatra, A. and Nijhawan, D. C., Antinutients and in vitro digestibility of pearl millet cultivars. Haryana Agric. Univ. J. Res., 2000, 30, 45–47.

  • Saharan, K., Khetarpaul, N. and Bishnoi, S., Antinutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination. J. Food Sci. Technol., 2002, 39(4), 418–422.

  • Marti, A., Seetharaman, K. and Pagani, M. A., Rice-based pasta: a comparison between conventional pasta-making and extrusioncooking. J. Cereal Sci., 2010, 52, 404–409.

  • Wood, J. A., Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. J. Cereal Sci., 2009, 49, 128–133.


Abstract Views: 225

PDF Views: 71




  • Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation

Abstract Views: 225  |  PDF Views: 71

Authors

Kirti Jalgaonkar
Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India
S. K. Jha
Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, India
Manoj Kumar Mahawar
Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India

Abstract


The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.

Keywords


Anti-Nutritional Properties, Cooking, Depigmentation, Pearl Millet.

References





DOI: https://doi.org/10.18520/cs%2Fv115%2Fi6%2F1191-1195