PROCESS DEVELOPMENT OF PASTA FROM SPROUTED AND WHOLE GRAINS

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Date
2018-10
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Publisher
MPUAT, Udaipur
Abstract
Pasta is a very well-known Italian food and its consumption is globally widespread. Pasta has its origin in Italy in 1700.It is extremely digestible because its carbohydrates suffer some fission processes that help digestion and its assimilation by our organism. In the last few years, flours from different products have been used to substitute durum wheat semolina, either totally or partially, in some pasta products to satisfy the nutritional need of specific group of people.Multigrain pasta with blend ratio of 65:15:10:10 of wheat, maize, soybean and Bengal gram respectively was produced based on the cooking quality of the product. The selected combination pasta was incorporated with sprouted grain paste at 5 per cent, 10 per cent, 15 per cent and 20 per cent of the individual grain quantity in the blend. Different pasta samples were developed by incorporating individual grains’ sprouts at 4 levels as well as all the grains in the blend at the same time with 4 levels.The nutritional qualities such as carbohydrate, protein, fat, fibre ash, moisture, iron, calcium contents, physical qualities like water solubility index, water absorption index water activity, colour values of L*, a* and b* and sensory evaluations of the developed pasta were determined. The nutritional quality of the developed pasta was found to be increasing over the increased level of sprouted grain incorporation level. Pasta having 20 per cent of individual sprouted grain incorporation level were found to be acceptable with good nutritional value as well as cooking quality. The multi grain sprouted pasta with 15 per cent sprouted grains incorporation of all the grains was found to be acceptable with both nutritional and cooking aspects. Even though, pasta with 20 per cent sprouting level of all the grains possessing higher nutritional value, the overall acceptable quality was found to be poor.
Description
PROCESS DEVELOPMENT, PASTA SPROUTED WHOLE GRAINS
Keywords
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Citation
B.S. Nataraj, and Jain, S.k.
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