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Pasta quality characteristics as influenced by maize flour and additives

Hridya, Raveendranath (2010) Pasta quality characteristics as influenced by maize flour and additives. [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: 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 30% maize flour in the pasta formulation. The extruded pasta products were evaluated for cooking quality, color, texture, pasting characteristics using micro-visco amylograph, in vitro starch hydrolysis, resistant starch, mineral composition, and SEM .The proximate analysis indicates that the control pasta had the highest overall quality score with good appearance, strand quality and mouth feel, whereas the pasta from maize had the intermediate values in terms of cooking quality and starch release. The control pasta showed a cooking loss of about (6%) when compared to the maize pasta which had showed about (8.7%). The sensory analysis also showed similar results where the control pasta had a higher overall score of about while e maize pasta had an overall score of about (8.16 ± 0.57) indicating that the control pasta had a better sensory characteristic than the maize pasta from the consumers’ point of view. The control pasta gave the highest protein content (10.1%) when compared to the maize samples which had (5.7%) of protein content but the cooked weight was slightly less when compared to the maize pasta. The texture analysis indicates that the control pasta had a shear value of about (1.324 ± 0.217) as compared to that of the maize samples (1.25 ± 0.123) which indicates that the control pasta was rigid while the maize pasta was found to be more fragile. Further the incorporation of 30% maize flour with the T.Durum samples had a specific effect on some of the nutritional aspects as the anti-oxidant properties, phenolic content etc.
Uncontrolled Keywords: pasta; maize flour; nutritional analysis; physical properties
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 11:20
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9526

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