Jood, SudeshSamta2018-09-142018-09-142018http://krishikosh.egranth.ac.in/handle/1/5810072931The 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.ennullThesis