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Influence of Blackgram Flour on Pasta Processing

Archana, J. and Madhumitha, S. and Valiammai, A. (2009) Influence of Blackgram Flour 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 present study investigates the influence of blackgram substitution in traditional durum pasta (DP) and aestivum pasta (AP) to make it more nutritious. 10%, 20%, 30% blackgram substitution was done in both DP and AP, from which 30% substitution in DP and 20% substitution in AP were chosen for improvement with additives like GMS, HPMC, SSL, L-ascorbic acid, gluten and their combinations, based on cooking quality, sensory evaluation, amylograph, SDS-PAGE, texture and colour. It was seen that improvement in pasta quality was drastic with combination of additives than when used individually. 30% substitution in DP with 3% gluten and 0.5% HPMC and, 20% substitution in AP with 5% gluten and 200ppm L-ascorbic acid have improved in their overall quality which is seen clearly in the micrograph.
Uncontrolled Keywords: Blackgram, Additives, Scanning Electron Microscopy, Durum Pasta, Aestivum Pasta
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Sep 2009 05:48
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9162

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