Proximate Nutritional Evaluation of Incorporated Pasta with Fortification of Aonla powder (original) (raw)
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Foods
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran...
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2012
Pasta is a popular carbohydrate based food because of its low glycaemic index (GI) and ease of preparation, its low GI can be attributed to its specific structure. Effects of fortification of pasta with the combination of chickpea flourand defatted soy flour at different levels were assessed on the nutritional, sensory and cooking quality of the pasta. The fortification of durum wheat semolina was done by the combination of chickpea flour and defatted soy flour at levels (0,0)% containing only semolina as control, (10,6)%, (14,10)%, (18,14)% respectively. A novel legume fortified pasta product was successfully produced and it was observed as the concentration of legumes was increased the cooking time also increased. The cooking quality of the pasta was enhanced by steaming. On the basis of cooking and sensory quality, pasta containing 14% chickpea flour and 10% defatted soy flour resulted in better quality and nutritious pasta.
Improving nutritional value of pasta enriched with wheat bran
Revue Nature et Technologie, 2017
The aim of the present study is to introduce the wheat bran (Triticum), at different incorporation rates (10, 15, 20 and 25 %), in local pasta, in order to obtain fiber aestivum enriched products. For this purpose, nutritional, sensory and microbiological characteristics of pasta were analyzed. The results obtained revealed that pasta had a satisfying nutritional and technological quality. The Sensory characteristics and cooking quality of pastes as well as their nutritional quality were evaluated and compared to the control sample free of wheat bran. In general, an increase of optimum cooking time, swelling index and water absorption was induced by incorporating wheat bran in experimental pasta. Pasta enriched with wheat bran showed a dark color, especially with incorporation rates 20% and 25%. Whatever the incorporation rate, all pasta revealed high nutritional value compared to the control, with the exception of the dark color. Finally, this study showed the possibility of elaborating pasta enriched with wheat bran, which is mainly used as animal feed. This incorporation allowed enriching the pasta in complex carbohydrates, protein, fat and minerals, without greatly changing the sensory properties.
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
Foods, 2019
Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Neverthel...
Chemical Science International Journal, 2017
High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 days interval. Substitution of wheat flour by multigrain flour in pasta making significantly (p<0.05) increased the water absorption and volume expansion while it significantly (p<0.05) decreased the cooking time. The loss of solids in cooking water increased significantly (p<0.05) with the use of multigrain flour. Color characteristics and overall acceptability scores of Original Research Article
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
Foods
This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.
Journal of Food Science and Technology, 2012
Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.
Pasta is a popular, nutritious and low glycaemic food having global appeal as nutrition supplement. Fortifications of pasta with a variety of proteins increase the nutritional significance of pasta and improve the health condition of the immense majority of health conscious peoples. In present study we developed five samples (C, C1, C2, C3 and C4) of pasta using refined wheat flour and different proportions of pulses (chickpea flour (Cicer arietinum), red lentil flour (Lens culinaris), white lentil flour (Vigna mungo), green gram flour (Vigna radiata) and soy flour (Glycine max). Sample C was prepared as control containing only refined wheat flour (100%), while sample C1 (refined wheat flour 90% and pulses 10%), C2 (refined wheat flour 80% and pulses 20%), C3 (refined wheat flour 70% and pulses 30%) and C4 (refined wheat flour 60% and pulses 40%) were prepared by changing the concentration of refined wheat flour and different pulses. All the five samples were evaluated for the physicochemical properties (moisture content, ash value and texture analysis) nutritional properties (carbohydrate, protein, fiber and fat), cooking time and sensory qualities. A Pulses fortified pasta product was successfully produced and it was observed as the concentration of pulses was increased the cooking time also increased. On the basis of physicochemical & nutritional properties cooking time and sensory qualities, pasta containing refined wheat flour (70%) and pulses (30%) resulted in better quality having more nutritional elements and highest overall acceptability.