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Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

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Relation http://ir.cftri.com/12300/
http://dx.doi.org/10.1016/j.fbio.2013.07.004
 
Title Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
 
Creator Rajeswari, G.
Susanna, S.
Prabhasankar, P.
Venkateswara Rao, G.
 
Subject 05 Onion
26 Bakery products
 
Description The present study aims to study the influence of onion powder in pasta processing. Pasta samples at level of 5%, 10% and 15% of substitution of onion powder with Triticum durum flour were prepared. Based on the results, 10% level was optimized and different hydrocolloids like Xanthan Gum, HPMC (Hydroxy propyl methyl cellulose), Guar Gum, Gum Arabica and Fructo-oligo saccharide were added to improve the quality characteristics of the pasta. Onion pasta prepared with these hydrocolloids showed all the quality characteristics comparable to control. Cooking loss of all pasta ranged between 3.6% and 4.9%. Texture studies showed the increase in the shear value with the addition of HPMC (2.14) than control (1.16). Color analysis showed values comparable to control. Descriptive sensory analysis indicated the acceptance of the onion incorporated pasta by panelists. Based on the spectrophotometric analysis, 30.8 mg/100 g (W/W) of total quercetin content was present in onion powder and 2.192 mg/100 g (W/W) of optimized pasta i.e.,71% quercetin retention was found in the optimized onion pasta sample. Hence, study concludes that onion pasta with better quality and sensory characteristics can be developed with HPMC.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12300/1/F%20oodBioscience4%282013%2913%E2%80%9320.pdf
Rajeswari, G. and Susanna, S. and Prabhasankar, P. and Venkateswara Rao, G. (2013) Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4. pp. 13-20.