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Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta

Madhumitha, S. and Prabhasankar, P. (2011) Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. Journal of Texture Studies, 42. pp. 441-450.

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Abstract

To improve the functional and nutritional profile of pasta, the present study aims to develop black gram pasta using a blend of 70% Triticum durum semolina and 30% black gram flour; and it also aims to understand the influence of additives on the quality of pasta. Black grampasta samples were evaluated for cooking quality, color, texture, protein profile, pasting characteristics, in vitro starch hydrolysis, microstructure and sensory quality. Results indicated protein content improvement for black gram substituted durum pasta (BGDP30) with 3% gluten and 0.5% hydroxypropyl methylcellose (HPMC); black gram substituted durum pasta with HMPC (BGDPC)(16.49%) from that of 30% BGDP30 (14.37%) and control (12.37%). The lightness value of BGDPC (51.66) was closer to control (50.88). The texture was improved from 1.01 N to 1.53 N, but it was still lesser than control (2.12N). The overall quality score for BGDPC (25.17) was better than control (23.96). The study indicated that with combination of gluten and HPMC, more desirable black gram pasta could be produced.

Item Type: Article
Uncontrolled Keywords: Additives, black gram flour, pasta, physicochemical characteristics, rheology, sensory characteristics
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 06:26
Last Modified: 27 Jan 2012 04:58
URI: http://ir.cftri.com/id/eprint/10147

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