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 |
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Creator |
Swati Sethi, Saroj Kumar Nanda, Manju Bala
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Subject |
Pasta
Black rice bran Anthocyanin Quality chatracteristics |
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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 |
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Date |
2021-07-22T05:58:32Z
2021-07-22T05:58:32Z 2020-12-01 |
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Type |
Research Paper
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Identifier |
Not Available
1745-4549 http://krishi.icar.gov.in/jspui/handle/123456789/49310 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Journal of Food Processing and Preservation, Wiley
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