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Protein enriched pasta from debittered moringa oleifera seed flour.

Suchithra, P. (2012) Protein enriched pasta from debittered moringa oleifera seed flour. [Student Project Report] (Submitted)

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Abstract

Pasta is a staple food in many countries. Pasta products are higher in starch but less in protein and dietary fiber. To improve the nutritional quality of pasta, T. durum flour was blended with debittered moringa seed flour (10%, 20% and 30%) in the pasta formulations. The extruded pasta products were evaluated for quality characteristics such as cooking quality, colour, texture, farinograph and micro-visco amylograph. The proximate analysis indicates that the Durum pasta had the highest overall quality compared to substituted blended samples but the protein content and dietary fiber is high in blended samples. The durum pasta showed cooking loss (4.326) when compared to debittered moringa seed flour (10%, 20% and 30%) in the pasta formulations are about 5.01, 4.28 and 3.97 respectively. The increased concentration of DBMSF reduced the cooking quality. The sensory analysis gave better results in semolina pasta and 10% DBMSF blend. The analysis of the pasta samples for the colour also indicated that the 30% blended DBMSF had a slightly more colour (61.60) than the durum semolina samples. The durum pasta has good texture and good cooking quality. The results suggest that by using debittered moringa seed flour sample, it is possible to enhance the nutritional quality of pasta, without affecting its cooking and textural properties.

Item Type: Student Project Report
Uncontrolled Keywords: moringa seed flour, nutritional quality, pasta
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Apr 2014 07:31
Last Modified: 04 Apr 2014 07:31
URI: http://ir.cftri.com/id/eprint/11453

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