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Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing.

Namrata, Singh (2013) Influence of Different Solvent Treated Moringa Leaf Powder on Pasta Processing. [Student Project Report] (Submitted)

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The present study aims to improve nutritional quality of pasta using moringa leaf powder (MLP) as source of bio-fortificants. Normally MLP is dark green in colour and bitter in taste. To improve incorporation of MLP in pasta products, different solvent treated MLP were used to study the influence on the durum wheat pasta processing. To achieve objective, three different solvents namely, acetone (MA), chloroform (MC), and Chloroform methanol mixture (9:1) (MCM) were used to treat the MLP to reduce green colour and bitterness. Treatment using some solvents helped in removing the chlorophyll pigment to some extent and also in reducing the bitterness. Different solvent treated MLP were incorporated at 2.5%, 5% and 10% levels in pasta processing. The results indicated that both MCM treated MLP and its respective blend had high protein value (23.89%) when compared to MA and MC treated MLP. Mineral content also increases with the increase in MLP. Alveograph resistance to rupture was high in 10 %MCM (8.0) and less value 2.5%MA and 5%MC (3.1) as compared to control (4.5) and the Farinograph water absorption value of 10MCM was higher (67.4) and less value 2.5%MC (64.7) which was also higher than control (64.8). Yellowness of pasta decreased with the increase in level of MLP and simultaneously there was increase in greenish colour. Cooking quality of MLP substituted pasta was studied and results indicated that cooking loss increased with the substitution of MLP but does not exceed the permissible limit (<8). In vitro starch digestibility was significantly reduced in 5 MCM pasta samples compared to control. Results of sensory evaluation indicated that the pasta with 5 % of MCM were acceptable and it had high nutritive value. Thus, pasta with high nutritional value, added with medicinal characteristics, good textural attribute and better sensory quality can be made with the incorporation of moringa leaf powder treated with MCM up to 5% level.

Item Type: Student Project Report
Uncontrolled Keywords: Pasta, Moringa, Rheology, Cooking quality, In vitro starch digestibility
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 26 Bakery products
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Apr 2014 11:26
Last Modified: 28 Apr 2014 11:26
URI: http://ir.cftri.com/id/eprint/11499

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