S. K. JhaKIRTI RAMESH JALGAONKAR2017-12-292017-12-292016http://krishikosh.egranth.ac.in/handle/1/5810038390t-9551The present investigation was carried out to develop pasta as functional food using either pearl millet flour (PMF) or a blend of wheat semolina (WS) and PMF. To begin with, the effect of thermal treatments (roasting and hydro-thermal) of pearl millet on flour quality was evaluated during storage at ambient condition. Subsequently, effects of pearl millet flour particle size (815-157 μm), blend composition of wheat semolina and pearl millet flour on pasta quality were determined. The influence of extrusion operating conditions (barrel temperature (50- 90°C), feed moisture content (25-35%), feeder speed (8-16 rpm) and screw speed:feeder speed ratio (8-12) on pasta quality prepared from flour blend was studied through response surface methodology (CCRD design). Quality of pasta prepared using either depigmented pearl millet flour, or through addition of functional ingredients (5, 15 and 25% DSF; 5, 10 and 15% CP; 5, 10 and 15% MPP; 3, 5 and 8% MLP) were evaluated. The quality changes during storage of pasta for 6 months were determined too. It was observed that hydro-thermal treatment (hot water boiling for 15 min) of pearl millet grain was able to check the development of bitter taste in flour and extend its shelf life up to 2 months at ambient storage condition. Preparation of pasta using 100% PMF was not found possible as the pasta could not retain structural integrity after cooking. Among different particle sizes of flour tested, 463 µm size of PMF was found more appropriate for making pasta. Blend composition of 50:50 (WS:PMF) was found suitable for making pasta with better nutrition and acceptable quality. Although, 70:30 blend composition was more acceptable with better colour and quality parameters. The optimum extrusion condition for development of pasta using 50:50 blend composition with acceptable quality (minimum cooking loss and cooking time; maximum swelling capacity, hydration capacity, hardness, springiness and chewiness) was found to be 70°C barrel temperature, 30% (w.b.) feed moisture content, 12 rpm feeder speed, and 10 screw speed:feeder speed. For making functional pasta, incorporation of up to 15% DSF, 10% CP, 5% MPP and 3% MLP in the blend composition of 50:50 (WS:PMF) were found to be suitable.en-USnullThesis