Development and nutritional evaluation of nutrient rich pasta products
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Date
2018
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CCSHAU
Abstract
The present study was carried out with an aim to prepare nutrient rich pasta products (noodles,
macroni, spaghetti and vermicelli) from formulated composite flours. Four types of composite flours
were formulated by incorporating oat flour, malted ragi flour and dehulled soy flour in durum wheat
flour at 5, 10, 15 and 20 per cent levels i.e. in the ratios of 100:0:0:0 (100% durum wheat flour),
85:5:5:5 (Type-I), 70:10:10:10 (Type-II), 55:15:15:15 (Type-III) and 40:20:20:20 (Type-IV),
respectively. The developed pasta products were analyzed for their cooking and organoleptic
characteristics, nutritional composition and shelf life. The formulated composite flour samples were
also assessed for their physico-chemical properties. It was observed that water absorption capacity, oil
absorption capacity, swelling power, bulk density and least gelation capacity of durum wheat flour
were found to be increased with increase in the level of incorporation. The values were found in the
range of 1.12 to 2.74 g/g, 1.28 to 2.96 g/g, 6.45 to 9.30 g/g, 0.62 to 0.80 g/ml and 14.0 to 17.50
g/100ml, respectively in all four types of composite flour samples. While solubility and flour
dispersability were found to be decreased with increase in the incorporation level. Type-I composite
flour showed highest values containing 5 per cent levels of each flour while Type-IV composite flour
showed lowest values containing 20 per cent levels of each flour. Among the composite flour samples,
Type-IV composite flour exhibited maximum content of protein, fat, crude fiber, dietary fiber and antioxidant
activity. Cooking characteristics of developed pasta indicated that control pasta showed higher
cooking time and cooked weight but cooking loss was found to be significantly lower than
supplemented pasta. While all the four types of nutrient rich pasta showed lower cooking time and
cooked weight but significantly higher cooking loss than their respective control pasta. Overall
acceptability scores in terms of all sensory attributes of supplemented pasta were rated as ‘liked
moderately’ to ‘liked slightly’ by the panelists. It was observed that beyond 15 per cent level of
incorporation of oat flour, malted ragi flour and soy flour in durum wheat flour adversely affected the
cooking and sensory characteristics of developed pasta. Hence, Type-IV composite flour made pasta
was not found acceptable. Among the supplemented pasta, Type-III composite flour made pasta
exhibited higher amount of all the nutritional parameters i.e. protein, crude fiber, ash, dietary fiber,
total and available minerals and anti-oxidant activity. Storage studies indicated that control and nutrient
rich pasta could be stored up to 3 months without any significant change in their sensory attributes. Fat
acidity content was also found to be increased in stored pasta on increasing the storage period but did
not exceed the acceptable limit till their consumer acceptability. Pasta could be fortified with 15 per
cent level of oat flour, malted ragi flour and soy flour. Hence, these nutrient rich pasta products could
be beneficial for enhancing the nutritional status of young population.
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