Development of Micronutrient Fortified Pasta
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Research study was undertaken to develop micronutrient (iron and vitamin A) fortified pasta using chemical (NaFeEDTA and FeSO4 for iron and retinyl acetate for vitamin A) and natural fortificants (spinach powder and pearl millet flour for iron and carrot powder and sorghum flour for vitamin A). Chemical sources of iron used were NaFeEDTA and FeSO4 added @ of 4, 5, 6 mg/100g and 6, 7, 8 mg/100g respectively, whereas for vitamin A, retinyl acetate was added @ 700, 800, 900 µg/100g. Natural sources viz., spinach and carrot powders were added @ 6, 12, 18 per cent, whereas for millet flours the levels of incorporation kept were 10, 20 and 30 per cent. The pastas were prepared and assessed for stability of micronutrients during processing, cooking quality, colour attributes and organoleptic acceptability. Different micronutrients and their levels ushered a significant variation in their stability rates, with iron more than 95 per cent retention was recorded whereas for vitamin A in fortified pasta 90-94 per cent retention was observed. The best optimized level of fortificant was used to prepare pasta singly or in combination. Storage studies were carried out for optimized levels of micronutrients packed in two different packaging materials namely laminates and polypropylene at two temperatures 25ºC and 40ºC for a period of 4 months. After storage, an overall loss of 10 per cent was observed for iron whereas for vitamin A, 30 to 35 per cent loss was observed. Significant effect of packaging material and temperature was observed on the vitamin A content of the fortified pasta. Stored samples remained passable in terms of quality (cooking, organoleptic, moisture content and free fatty acid) as the storage progressed.
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