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Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing.

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Relation http://ir.cftri.com/11499/
 
Title Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing.
 
Creator Namrata, Singh
 
Subject 10 Plants
26 Bakery products
 
Description The present study aims to improve nutritional quality of pasta using moringa leaf
powder (MLP) as source of bio-fortificants. Normally MLP is dark green in colour and
bitter in taste. To improve incorporation of MLP in pasta products, different solvent
treated MLP were used to study the influence on the durum wheat pasta processing.
To achieve objective, three different solvents namely, acetone (MA), chloroform (MC),
and Chloroform methanol mixture (9:1) (MCM) were used to treat the MLP to reduce
green colour and bitterness. Treatment using some solvents helped in removing the
chlorophyll pigment to some extent and also in reducing the bitterness. Different
solvent treated MLP were incorporated at 2.5%, 5% and 10% levels in pasta
processing. The results indicated that both MCM treated MLP and its respective blend
had high protein value (23.89%) when compared to MA and MC treated MLP. Mineral
content also increases with the increase in MLP. Alveograph resistance to rupture was
high in 10 %MCM (8.0) and less value 2.5%MA and 5%MC (3.1) as compared to
control (4.5) and the Farinograph water absorption value of 10MCM was higher (67.4)
and less value 2.5%MC (64.7) which was also higher than control (64.8). Yellowness
of pasta decreased with the increase in level of MLP and simultaneously there was
increase in greenish colour. Cooking quality of MLP substituted pasta was studied and
results indicated that cooking loss increased with the substitution of MLP but does not
exceed the permissible limit (
 
Contributor Prabhasankar, P.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11499/1/Namrata.pdf
Namrata, Singh (2013) Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing. [Student Project Report] (Submitted)