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Role of different Indian wheat species in pasta making

Tina, Fuad (2008) Role of different Indian wheat species in pasta making. [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 three different Indian wheat species T. aestivum, T. dicoccum and T. durum were used for the preparation of pasta and their acceptability was studied. Physical and biochemical properties of all the three semolina samples as well as the product were evaluated to investigate the role of wheat species in pasta making. Also, scanning electron microscopy studies were conducted to further understand the influence of size, shape and extent of starch and protein units on pasta making. It was observed from the results obtained from SDS-PAGE and gel filtration chromatograph that protein subunits play an important role in deciding pasta making quality of different wheat species. Amylograph pasting characteristics defined the behaviour of starch on cooking and gave a possible explanation of the expected cooking quality. Once an idea was obtained regarding the species difference from the above studies, an attempt was made to improve the pasta quality by using suitable additives. It was seen that, overall quality of aestivum pasta was considerably improved by the addition of 100 ppm ascorbic acid and 3.0 % DGP. An increased yellow colour and firmer strands with reduced cookimg loss was observed in this case. For dicoccum pasta, not much improvement could be done as the control pasta itself had a satisfactory quality score. But 0.5% HPMC made the stands lighter and more acceptable. Though the product had a brownish colour, its superior strand quality and health benefits regarding low glycemic index could be advantageous. It is well known that durum wheat yield pasta with superior quality. This was very much observed in the study but even durum pasta quality was found to be improved by the addition of 0.5% GMS, 3.0 %DGP and 0.5 % HPMC. Thus it may be concluded that the protein content content and more significantly, the subunit composition play an important role in pasta making. The different Indian wheat species gave pasta with different quality levels mainly due to its differences in genetic makeup which decided the protein and starch properties. So, this study could successfully explain the potential of the different Indian wheat species in pasta making to obtain cost effective and nutritious products.
Uncontrolled Keywords: pasta wheat species processing
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2008 06:34
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8841

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