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Author: Gill, Harsimran Kaur × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of Technology for Multigrain Pasta
    (Punjab Agricultural University, Ludhiana, 2014) Gill, Harsimran Kaur; Sharma, Savita
    Research study was undertaken to develop multigrain pasta using different grains viz. cereals (wheat, barley, maize, millet and oats), legumes (soybean, mungbean) at varying levels and flaxseed @ 2 per cent (Composition I) and (Composition II) were optimized by blending the different grain flours in variable proportions to have multigrain blend. Pasting profile of multigrain blends ushered variable pattern. The products (pasta and noodles) were prepared and quality of resultant products was assessed on the basis of cooking quality, sensory quality, colour and texture. Addition of multigrain to the pasta resulted in lower cooking time for complete gelatinization of starch as compared to control. Resultant pasta observed an increase in water absorption, volume expansion and gruel solid loss. While, multigrain noodles observed a decreasing trend for water absorption and volume expansion, but gruel solid loss increased. The mean overall acceptability of multigrain pasta and noodles remained highly acceptable. An improved brightness (L* value) of multigrain products (pasta and noodles) was scrutinized. Significant effect was found on texture and firmness of multigrain pasta (Composition I – 50:50, Composition II – 60:40 and 50:50). Multigrain blends observed a significant effect on texture and firmness of pasta. Selection of best levels for multigrain pasta was done on the basis of quality aspects of pasta and packed in high density polyethylene (200 gauge) pouches. Storage studies were carried out for best selected levels at ambient conditions for 3 months. Stored samples remained passable in terms of quality (cooking, sensory, moisture content and water activity and free fatty acid) as the storage period progressed. Multigrain pasta was rated excellent by 64 per cent of the consumers in mass consumer trials.