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Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta.

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Title Effect of Green Gram Semolina (Phaseolus Aureus)
on the Rheology, Nutrition, Microstructure and
Quality Characteristics Of High-Protein Pasta.
 
Creator Jyotsna, R.
Mr., Milind
Suresh, D.Sakhare
Aashitosh, A. Inamdar
 
Subject 22 Legumes-Pulses
26 Bakery products
 
Description Split green gram (Phaseolus aureus) was roller milled into semolina and was substituted
at 20, 40, 60 and 80% levels in vermicelli making in this study. The ash
and protein content increased in blends as the level of green gram semolina (GGS)
increased. The quality characteristics of pasta showed marginal increase in
cooking loss up to 60% level of GGS. The firmness value increased from 36.20 to
36.80 N with 20–60% GGS in pasta. At 80% level of GGS, the cooking loss and
stickiness value were highest (7.8% and 0.80 N), whereas firmness value and
overall quality score were lowest (32 N and 27.5/40.0), indicating that the pasta
had mushy, indiscrete, sticky strands and had a prominent beany odor making it
unacceptable. Hence, 60% GGS was considered optimum in vermicelli. The pasta
made with 60% GGS had a protein and dietary fiber contents of 16 and 6%,
respectively, with in vitro protein digestibility value of 62%.
PRACTICAL APPLICATIONS
In India, pasta is becoming very popular and the consumption is increasing. Pasta
is generally made from durum semolina, and the protein content is generally
around 10–11%. To enrich the nutritive value of pasta, many ingredients are
added out of which protein sources occupy an important place. Legumes are
added in the powdered form to make high-protein pasta. This study aims at using
roller mill for producing semolina from legume and its utilization in high-protein
pasta. This offers lot of convenience to pasta industries as legume semolina can be
made in large quantity.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11624/1/Journal%20of%20Food%20Processing%20and%20Preservation%2038%20%282014%29%201965%E2%80%931972.pdf
Jyotsna, R. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) Effect of Green Gram Semolina (Phaseolus Aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics Of High-Protein Pasta. Journal of Food Processing and Preservation, 38. pp. 1965-1972.