[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of Different Protein Sources on Processing of Pasta

Anjida Nausheen, A.P. (2009) Influence of Different Protein Sources on Processing of Pasta. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (2MB)


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: Pasta products are high in starch, but low in proteins and dietary fibre. Semolina flour was incorporated with groundnut protein, whey protein concentrate and soy protein isolate at 10% inclusion rate to get pasta. The extruded products were evaluated for cooking quality, color, texture, pasting characteristics using micro-visco-amylo-graph, SDS-PAGE, capillary electrophoresis and SEM. The proximate analysis indicates a further protein content improvement from control(13.097) to GP (17.22), WPC (17.86) and SPI (19.4). WPC had the highest overall quality score with good appearance and strand quality. Whereas, yellowness was more in SPI sample. SPI sample was also softest and gave the lowest shear value of 2.6306 N, followed by GP sample (2.979 N), and WPC sample (3.4356 N). It was found that groundnut sample has highest peak viscosity and also highest % of cooking loss, whereas soy protein isolate had intermediate values and whey had the lowest peak viscosity and also lowest % of cooking loss. Both SDS-PAGE and capillary electrophoresis studies show that the SPI sample has comparatively more glutenin subunits as compared to other two samples. The groundnut protein was unsatisfactory in terms of cooking quality, overall quality score and microstructure. Pasta enhanced with soy protein isolate gave highest protein content, highest cooked weight, better color score and it has good network of protein around the starch granules with compact structure, resulting in better texture than other samples whereas, pasta fortified with whey protein concentrate was evaluated better on sensory quality and gave lowest cooking loss.
Uncontrolled Keywords: Pasta products proteins processing
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2009 09:50
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9224

Actions (login required)

View Item View Item