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20221
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Subject: Food Science and Technology × Author: Abinaya S × Start date: 1980 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and evaluation of pasta and noodles incorporated with onion peel colour
    (Chaudhary Charan Singh Haryana Agricultural University hisar, 2022-07) Abinaya S; Panghal, Anil
    Onion peel is a rich source of mineral ash (5.66 %) and crude fibres (5.16%), having a high content of phenols (772.13 mg GAE/100g), flavonoids (1,895.83 mg QE/100g), and antioxidant activity (89.43 % DPPH). The objective of the present investigation was to develop onion peel colour incorporated pasta and noodles and to evaluate its storage stability. The incorporation of onion peel color significantly enhanced the total phenol, total flavonoid, antioxidant activity, crude fibre, and mineral ash content. The optimal amount for attaining better pasta and noodle quality is 4 % onion peel colour, which can provide the desired sensory attributes. Further, pasta and noodles prepared with 4% onion peel color contains satisfactory amount of crude fibre (5.55 ± 0.02 and 6.44 ± 0.00 percent), ash (0.95 ± 0.01 and 1.67 ± 0.01 percent), antioxidants (40.98 ± 0.03 and 74.61 ± 0.02 % DPPH), total flavonoids (120.54 ± 0.02 and 151.46 ± 0.03 mg QE/ 100g), and total phenols (235.32 ± 0.07 and 174.43 ± 0.00 mg GAE/100 g). Based on sensory scores, the incorporation of onion peel colour of more than 4% showed a reduction in consumer acceptance. Further, the incorporation of onion peel color to pasta and noodles exhibited shorter cooking time, increased cooked weight, WAI and WSI with higher gruel solid losses. With the increasing level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. The disintegration of the starch-protein matrix caused by the incorporation of onion peel colour was demonstrated by the microstructure and pasting properties, which also showed a reduction in peak viscosity. No significant changes in the technological and sensory qualities of pasta and noodles were observed, whereas changes in the color characteristics were observed during the storage. Further, improving the stability of colour through subsequent research will strengthen the potential use of onion peel colour as a natural food colorant in pasta and noodles, and other types of products.