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Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta.

Jyotsna, R. and Mr., Milind and Aashitosh, A. Inamdar and Suresh, D.Sakhare (2015) Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta. Journal of Food Science and Technology, 52 (4). pp. 2464-2468.

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Abstract

Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pastamadewith 50%BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.

Item Type: Article
Uncontrolled Keywords: Black gramsemolina . Roller milling . Vermicelli Color . Firmness . Stickiness
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 08:19
Last Modified: 16 Jun 2015 08:19
URI: http://ir.cftri.com/id/eprint/11812

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