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FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR

KrishiKosh

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Title FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR
 
Creator MRUDULA KONIDENA
 
Contributor HYMAVATHI, T.V
 
Subject MILLET, PASTA, PRODUCTS, FLAXSEED FLOUR
 
Description Pasta is a highly acceptable food worldwide and is generally produced from wheat
semolina. The commercially produced pasta is rich in starches and protein. The addition of
millet flours to the pasta will improve the dietary fiber content (Gopalan et al., 2007) and
addition of Flax seed provides Omega-3 fatty acid. In the present study, wheat and
wheat+millet pasta were formulated at 5, 10 and 15% incorporated levels of whole
flaxseed flour.
Among the tested formulations, wheat and sorghum pastas at 5% incorporation of
flaxseed flour were rated high sensorially. The overall acceptability, color, texture, flavor
were rated high for the 5% flaxseed flour incorporated pasta compared to the control. The
firmness increased and the stickiness decreased due the incorporation of flaxseed flour into
pasta. Bulkiness increased due to the increased fiber content in wheat pasta but decresed in
wheat+sorghum pasta. There was a proportionate decrease in acceptability with the
increase in percentage of flaxseed flour due to the change in color of the pasta.
Cooking quality tests on pasta showed higher water absorption as the incorporation
level increased. Swelling indices were observed to be higher in sorghum pasta compared to
wheat and increased proportionally as the flaxseed flour percent increased. Cooking losses
were observed to be higher in pasta with higher levels of flaxseed flour due to weak starch
protein matrices. Other cooking qualities like dry matter and cooking time also showed
marked difference from the control samples but no significant difference was observed in
the acceptability and overall quality of the pasta.
Proximate analysis of the formulated pasta products showed an increase in protein,
fat and dietary fiber content as the incorporation levels of FF increased. It was revealed
that flaxseed incorporated pasta was better in terms of nutritional profile when compared to
the control pasta. Protein levels increased by 30% at the highest level of flaxseed flour
(15%) and dietary fiber increased by almost 4 times in the pasta from 2.4 in control to 8.7
in 5% flax incorporated sorghum pasta.
The Omega 3 (ALA) content increased progressively with the increase in flaxseed
flour levels. The values were 112-114mg/g pasta for 5% flaxseed flour, 200-228mg/pasta
for 10% and 340-343mg/g for 15% flaxseed flour. Requirements of adults are met by 30 g
of uncooked pasta containing 5% flaxseed flour. Omega-3 and Omega-6 fatty acids were
found to be 50% and 15% respectively in the ground flaxseed flour and did not differ after
processing.
The storage studies indicated that there was no deterioration in the wheat pasta up
to 15% incorporation of flaxseed flour until 3 months. In case of sorghum pasta shelf life
studies indicated that it was stable only at 5% level. The overall acceptability was the same
for 5% FF wheat and sorghum pasta before and after 3 months storage.
Therefore, the present study on the development and evaluation of millet and wheat
based pasta incorporating flaxseed flour establishes that there is a possibility of
incorporation of whole flaxseed flour into cereal products like pasta. The improved
nutritional profile of the formulated pasta shows that new products can be formulated by
incorporating flaxseed flour. Due to these factors the formulated pasta can be promoted as
a health food in general and as a functional food which has protective effects against cardio
vascular diseases.
 
Date 2016-06-01T14:43:49Z
2016-06-01T14:43:49Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66561
 
Language en
 
Relation D8933;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY