A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Bhadwal, Sheetal
- Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta
Authors
1 ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Odisha, IN
2 ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 3 (2017), Pagination: 278-293Abstract
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
- Chillo, S., Laverse, J., Falcone, P.M., Protopapa, A. and Del Nobile, M.A. Quality of Spaghetti in base amaranthus whole meal flour added with quinoa, broad bean and chick pea. J. Fd. Eng., 2008, 84, 101–107.
- Marconi, E. and Carcea, M. Pasta from non-traditional materials. Cereal Fds. World, 2001, 46, 522–530.
- Chalom, S., Elrezzi, E., Pena, P., Astiarsaran, I. and Bello, J. Composition of sulfited potatoes: comparison with fresh and frozen potatoes. Plant Fds. Hum. Nutr., 1995, 47, 133–138.
- Horton, D. and Sawyer, R.L. The potato as a world food crop, with special reference to developing areas. In: Paul M Li (ed), Potato Physiol., London, 1985, 2–32.
- Beom, J., Yong, S. and Myung, H. Antioxidant activity of vegetables and blends in iron catalyzed model system. J. Fd. Sci. Nutr., 1998, 3, 309–314.
- Brown, J.C. and Livesey, G. Energy balance and expenditure while consuming guar gum at various fat intakes and ambient temperatures. Am. J. Clin. Nutr., 1994, 60, 956–964 (ISSN: 0002-9165).
- Bas, D. and Boyaci, I.H. Modeling and optimization I, usability of response surface methodology. J. Fd. Eng., 2007, 78, 836–845.
- AOAC 2000. Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington DC.
- Krishnan, J.G., Menon, R., Padmaja, G., Sajeev, M.S. and Moorthy, S.N. Evaluation of nutritional and physic-mechanical characteristics of dietary fiber-enriched sweet potato pasta, Eur. Fd. Res. Technol., 2012, 234, 467–476.
- Lawless, H.T. and Heymann, H. Sensory evaluation of foods, principles and practices. Springer, New York. 1998.
- Osorio, D.P., Acevedo, A.E. and Vinalay, M.M. Pasta added with chickpea flour: Chemical composition, In vitro starch digestibility and predicted glycemic index. 2008.
- Young-Soo-Kim. Quality of wet noodles prepared with wheat flour and mushroom powder. Korean J. Fd. Sci. Technol., 1998, 30, 1373–1380.
- Alvarez, Sonni, I.D. 2002. Importance of minerals and trace minerals in human nutrition, http://www.mgwater.com
- Manay, S.N. and Shadaksharaswamy, M. Foods: Facts and principles, New Age International (P) Limited, New Delhi. 1998.
- Amir G. Pradyuman, K. and Kamlesh, P. Compatibility studies on the development of Finger millet flour based pasta. International conference on “crop productivity and sustainability-shaping the future” at Baba Farida of Institutions Bathinda Sangrur, Punjab. 2014.
- Hundal, M., Bakshi, A.K. and Saxena, A.K. Effect of various kinds of flour (soy, rice and wheat) substitutions on the quality characteristics of spaghetti made from wheat semolina. Beverage Fd. World, 2006, 33, 74–76.
- Nutritious Dehulled Sunflower Meal Based Muffins: Optimization, Quality Characteristics And Storage Stability
Authors
1 Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 2 (2021), Pagination: 257-273Abstract
The present study was conducted to optimize the food materials such as Dehulled Sunflower Meal (DSM) and Refined Wheat Flour (RWF) in flour blend for the preparation of muffins and to evaluate the storage stability of DSM incorporated muffins for 15 days storage at ambient as well as low temperature (4o C). Different experimental combinations were planned using response surface methodology (central composite design) of Design Expert software considering 10 to 40 g DSM and 60 to 90 g RWF. Different levels of RWF and DSM significantly influenced the instrumental colour (L, a, b values), nutritional quality, textural profile analysis and sensory acceptability of muffins. The nutritional and baking quality such as crude protein, total mineral content, iron and calcium, weight loss and height of baked muffins increased with increasing quantity of DSM. Optimized level of RWF and DSM consisted of 63.46 and 36.54%, respectively in flour blend showing overall desirability as 0.831. This muffin sample provided 11.72% crude protein, 2.24% total minerals, 143 mg/100g calcium and 4.55 mg/100 g iron with an overall acceptability score of 7.9 and can be stored for 9 days with good sensory acceptability.