The Indian Journal of Nutrition and Dietetics

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Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta


Affiliations
1 ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Odisha, India
2 ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, India
     

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The present study was carried out to optimize the level of potato powder, wheat semolina and guar gum for the development of pasta with enhanced protein and minerals using response surface methodology. Box-Behnken design of experiments was used for designing different experimental combination considering potato powder from 20 to 40g, wheat semolina from 60-80g and guar gum from 0.3 to 0.5g respectively. Optimization was done to obtain the best experimental combination of potato powder, wheat semolina and guar gum for developing pasta with enhanced protein and minerals. Optimized potato powder and wheat semolina fortified pasta consisted as 60.00 g wheat semolina, 38.49 g potato powder, 0.50 g guar gum with 25 ml carrot juice instead of water per 100g pasta formulation. The total protein, total minerals, iron and calcium in pasta with optimized formulation were 11.49, 1.98, 1.66 mg/100g and 139 mg/100g respectively, with overall sensory acceptability as 7.09. This pasta samples showed 5.6 min cooking time, 3.71 rehydration ratios, 12.17% solid loss with overall desirability of 0.824. Thus, the formulation of nutritional and healthy pasta would be helpful for reducing the malnutrition in the growing age children.

Keywords

Pasta, Potato, Wheat Semolina, Guar Gum.
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  • Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta

Abstract Views: 223  |  PDF Views: 2

Authors

Venkatraman Bansode
ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Odisha, India
Mridula Devi
ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, India
Sheetal Bhadwal
ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, India
Archana Mukherjee
ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Odisha, India

Abstract


The present study was carried out to optimize the level of potato powder, wheat semolina and guar gum for the development of pasta with enhanced protein and minerals using response surface methodology. Box-Behnken design of experiments was used for designing different experimental combination considering potato powder from 20 to 40g, wheat semolina from 60-80g and guar gum from 0.3 to 0.5g respectively. Optimization was done to obtain the best experimental combination of potato powder, wheat semolina and guar gum for developing pasta with enhanced protein and minerals. Optimized potato powder and wheat semolina fortified pasta consisted as 60.00 g wheat semolina, 38.49 g potato powder, 0.50 g guar gum with 25 ml carrot juice instead of water per 100g pasta formulation. The total protein, total minerals, iron and calcium in pasta with optimized formulation were 11.49, 1.98, 1.66 mg/100g and 139 mg/100g respectively, with overall sensory acceptability as 7.09. This pasta samples showed 5.6 min cooking time, 3.71 rehydration ratios, 12.17% solid loss with overall desirability of 0.824. Thus, the formulation of nutritional and healthy pasta would be helpful for reducing the malnutrition in the growing age children.

Keywords


Pasta, Potato, Wheat Semolina, Guar Gum.

References