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Influence of Tapioca Starch on Pasta Processing.

Benazir, I. (2011) Influence of Tapioca Starch on Pasta Processing. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The goal of the present study was to investigate the effect of tapioca starch (TS) on the durum wheat pasta. Durum wheat flour (DF) was substituted with 5, 10 and 15% of tapioca starch (TS) and the processing conditions were optimized for the production of pasta. The physicochemical and rheological characteristics of the semolina and the blends (DF-TS) were evaluated. The colour, texture and cooking quality were determined for the pasta samples prepared with TS-DF blends. Also, in vitro starch and protein digestibility and scanning electron microscopic studies and sensory evaluation were carried out to validate the product. The tapioca starch was shown to influence the firmness of pasta but the quality characteristics were nearer to the control pasta. It showed better pasting and dough forming properties. The cooking loss was increased with the addition of starch but does not exceed the limit. There was little decrease in the colour value (b*) of pasta with TS substitutions but except 15% TS substitution, other two samples gave comparable results in sensory evaluation with the control. Based on these results, TS2 (10% TS in durum flour) was selected for further improvement using additives like gums (Guar gum and Xanthan gum), Enzymes (Glucose Oxidase (GO) and Xylanase) and Emulsifiers (GMS and SSL). All the characterizations were repeated for the optimized TS blend along with the additives. The results showed that GO, guar gum and SSL provide greater improvement on the pasta quality compared to other additives. Thus pasta with good texture, better quality and nutritional characteristics can be made with DF –TS blend with the combination of these three additives.
Uncontrolled Keywords: Tapioca starch, semolina, additives, SEM, Amylograph, In vitro study
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2011 05:55
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10045

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