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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Fortification of Pasta Using Different Plant Sources
Author(s)
R. Saraswathi and R. Sahul Hameed
Full-Text PDF
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DOI:10.17265/2161-6264/2018.05.007
Affiliation(s)
Department of Home Science, the Gandhigram Rural Institute (Deemed to be University), Dindigul 624 302, India
ABSTRACT
Nowadays food industries are focused on two
major factors for health and convenience during the development of breakfast
food and variety of snack products, because consumers have sparked the development
of convenient and nutritious food products. Pasta is one of the easiest and
most versatile food products consumed today. Pasta usually made from durum
semolina which is hard grain wheat flour that is high in protein but lack of
other nutrients such as vitamins, minerals and fibre. Recently,
pasta products has developed into improve the nutritional quality by the
addition of other ingredients like pulses, vegetable and fruit extracts which
is help to get the nutritional well being of the consumers. One of the solutions
for this is the incorporation of millet flour, pulse flour and plantain flour
which were addition or replacement of durum wheat semolina to formulate healthy
pasta. Hence the objective of study was aimed
to develop multigrain nutrient dense pasta products prepared from composite
mixture such as durum semolina, millets (barnyard
millet (Echinochloa utilis), kodo millet (Paspalum setaceum)
and
little millet (Panicum sumatrense), pulses (peas
(Pisum sativum L.) and lentil (Lens culinaris)) and vegetable (plantain
flours (Musa paradisiaca))
at
different proportions. It contains durum semolina flour, millet and pulse blend
flour (millet flour blends (flours of
barnyard millet, kodo millet, little millet mixed at ratio 1:1:1) and pulse
flour blends (flours of peas and lentil mixed at ratio 1:1) both millet and
pulse blends were mixed at ratio 1:1)
and plantain flour. All the three flours samples
were mixed at 70:15:15 percent for formulae
1, 55:30:15 percent for formulae 2 and 40:45:15 percent for formulae
3. Durum semolina (100%) was used as control. For 15% of plantain flour
addition to millet pulse blend flour increase the nutritional content of flour
due to which is more fiber content. Then composite mixture of formulae and
control were
analyzed
the nutritional properties of such as moisture
(%), energy
(kcal),
carbohydrate
(g), protein
(g), fat
(g), crude
fibre (g),
ash
(%) and minerals content were evaluated by standard procedures. Further pasta developed
from composite mixtures of formulae and assessed its shelf life were also
evaluated. The results showed that the composite flours of moisture content
(7.8% to 8.2%), energy (363.3 kcal to 365.6 kcal),
carbohydrate (78.4 g to 81.3 g),
protein (9.4
g
to 11.7
g),
fat (0.1
g
to 0.3
g),
ash
(0.72% to 1.38%) and crude fiber content (7.88 g to
14.06
g).
These findings revealed that composite flour formulae of protein, ash, crude
fiber content and calcium, iron, copper, zinc content were higher than control.
While manganese content of all composite mixture and formulae
2 of calcium content was also lower than control. Therefore,
three
composite mixtures of formulae could be used to produce good
quality of pasta products. Among the composite mixture, formulae1
was high score (8.81) in overall acceptability. During storage period,
composite mixture of all formulae nutrients content and also sensory parameters
were slightly decreased. Even though, multigrain food products that provide to
improve good health and other beneficial effect but also have good taste,
extended shelf life and appealing colour and are also economically feasible for
all grades of population.
KEYWORDS
Composite flour, millet pulse blend flour, nutritional properties, pasta sensory attribute and shelf life.
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