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Quality assessment of pasta enriched with anthocyanin‐rich black rice bran

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Title Quality assessment of pasta enriched with anthocyanin‐rich black rice bran
Not Available
 
Creator Swati Sethi, Saroj Kumar Nanda, Manju Bala
 
Subject Pasta
Black rice bran
Anthocyanin
Quality chatracteristics
 
Description Not Available
The technological feasibility of incorporation of anthocyanin-rich black rice bran (BRB) in preparation of functional pasta was examined. Nutritional analysis revealed an overall increase in protein, fat, mineral, and crude fiber content upon addition of BRB. BRB addition above the level of 15% resulted in decline of buyer acceptance as reflected in the sensory scores. Optimization based on quality characteristics and sensory acceptance showed that BRB supplemented pasta (15% BRB) had higher protein (9.99 vs. 8.58 g/100 g), fiber (2.79 vs. 1.37 g/100 g), and anthocyanin (165.27 vs. 0.00 mg/100 g). Incorporation of BRB to the pasta product led to lower water uptake, cooking time, pasta firmness, and stickiness with higher cooking losses. Microstructure and pasting characteristics confirmed the disruption of starch-protein matrix by addition of BRB and a decline in peak viscosity along with grain swelling ability. The results advocate BRB as a potential component for pasta preparation.
Not Available
 
Date 2021-07-22T05:58:32Z
2021-07-22T05:58:32Z
2020-12-01
 
Type Research Paper
 
Identifier Not Available
1745-4549
http://krishi.icar.gov.in/jspui/handle/123456789/49310
 
Language English
 
Relation Not Available;
 
Publisher Journal of Food Processing and Preservation, Wiley