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Subject: Food and Nutrition × Author: Bawa, Keshavdeep × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development and evaluation of wheatgrass enriched functional pasta.
    (Punjab Agricultural University, Ludhiana, 2021) Bawa, Keshavdeep; Brar, Jaswinder Kaur
    The present study was undertaken to develop nutritious and antioxidant rich functional pasta with incorporation of wheatgrass powder and juice. Wheatgrass powder (WGP) was added @ of 3, 6, 9, 12, 15% by replacing semolina in pasta blend whereas wheatgrass juice (WGJ) was added @ of 33, 66, 99% by replacing water during mixing. The prepared pasta samples were assessed for cooking quality, proximate composition, antioxidant properties, colour, texture attributes and sensory evaluation. WGP and WGJ incorporated pasta showed significant variation among the quality parameters. Incorporation of wheatgrass powder and juice significantly (p<0.05) decreased the optimum cooking time whereas the water absorption capacity of the pasta increased. Cooking loss increased with increasing incorporation levels of wheatgrass powder and juice that ranged from 2.83 – 4.36 percent. Enrichment of pasta with wheatgrass powder and juice resulted in a significant (p < 0.05) improvement in nutritional and antioxidant properties, which was demonstrated by an increase in the content of dietary fibre, ash, protein, total phenolic content, flavonoids content, chlorophyll and antioxidant activity (FRAP, DPPH and ABTS). Incorporation of wheatgrass powder and juice significantly (p<0.05) decreased the L value while greenness (-a*) of the pasta increased progressively. The firmness and toughness of the pasta also varied significantly with the incorporation of WGP and WGJ. Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of starch, protein, total phenol and chlorophyll in both WGP and WGJ incorporated pasta. Sensory data revealed that pasta containing 9% of wheatgrass powder and 99% of wheatgrass juice were acceptable with highest overall acceptability score of 7.57 and 7.72, respectively. Storage study of optimised pasta showed that pasta samples retained maximum bioactive compounds and antioxidant activity up to 4 months.