Development and quality evaluation of sorghum and oyster mushroom blended wheat based vermicelli
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Date
2018-05
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
India is one of the fastest growing markets for ready to cook foods viz. noodles, vermicelli, pasta and other extruded products. Refined wheat flour is commonly used in wheat based extruded products. Protein quality of wheat is low as it is deficient in essential amino acid lysine. Value addition of wheat is important without altering nutritional composition, cooking qualities and sensory characteristics. Sorghum (Sorghum bicolor L. Moench) is widely consumed in developing countries like India as staple by poor people. Sorghum protein is deficient in lysine like any other cereal, but processing methods like fermentation have shown potential in improving its lysine content due to microbial growth. Oyster mushroom (Pleurotus florida) contains high protein, fibre and all essential amino acids required for humans and therefore can serve as a supplement for cereals to meet out the deficiency of lysine. The present study was undertaken to develop vermicelli using fermented sorghum flour (FSF) and oyster mushroom powder (OMP). Box-Behnken design in response surface methodology was used for optimization of level of ingredients. The effect of independent variables, whole wheat flour (50-70 g) (X1), guar gum level (0-2 g) (X2), blend ratio (FSF: OMP) (2:1 to 4:1)(X3) on the responses viz. cooking time (min.), total solid loss in gruel (%), lysine content (g/16 g of N) and overall acceptability were studied. Responses varied from cooking time (4.53 to 5.9 min.), total solid loss in gruel (8.87 to 15.82 per cent), lysine content (1.55 to 4.04 g/16 g of N) and overall acceptability (5.9 to 8 on scale of 9). Optimization revealed that whole-wheat flour (70 per cent), guar gum (1.18 per cent), blend ratio (FSF: OMP) (20.05g: 8.8g) could be used for preparation vermicelli with high nutrient quality without compromising its taste and acceptability. Optimized vermicelli was significantly superior than the control in terms of crude protein (12.25 vs. 10.94%) and fibre (2.83 vs. 2.37%) content. Lysine content (3.524±0.03, 1.934±0.09 g/16 g of N), in vitro protein digestibility (65.483±1.19, 69.353±1.41%) and tannin content (0.993±0.04, 0.895±0.02 mg TAE/100g) was observed in optimized and control vermicelli, respectively. Sensorially the optimized vermicelli scored lower for all sensory characteristics but the differences for each parameter were non-significant (p<0.05). Storage study showed that 600 gauge thick packets had good storability for vermicelli for 2 months at room temperature. It can be concluded from the present investigation that fermented sorghum and oyster mushroom can be successfully utilized for the preparation of vermicelli for enhancing lysine content without affecting cooking and sensory quality.
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