Influence of Potato Starch on Pasta Processing.

Kamalahasan, N. (2011) Influence of Potato Starch 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 aim of the present study was to investigate the effect of potato starch (PS) on the T.durum wheat pasta. Durum wheat flour (DF) was substituted with 5, 10 and 15% of potato starch (PS) and the processing conditions were optimized for the production of pasta. The proximate composition, rheological and quality characteristics of the semolina and the blends (semolina: PS) were evaluated. Also, in vitro starch and protein digestibility and scanning electron microscopic studies were carried out. The potato starch was shown to influence the firmness and rheological properties of pasta. The cooking loss was increased with the addition of starch but does not exceed the maximum limit. There was increase in the colour value (b*) of pasta with 10 % PS substitution, it gave comparable results with sensory evaluation. SEM studies indicate that with upto 10% substitution with potato starch, protein microstructure is maintained. Based on these results, PS 2 (10% PS in durum flour) was selected for further improvement using additives like gums (xanthan and guar), Enzymes (Xylanase and Glucose Oxidase (GO)) and Emulsifiers (GMS and SSL). All the characterizations were repeated for the optimized blend along with the additives. The GO and Guar gum were found to provide greater improvement on the pasta quality compared to other additives. Thus it was observed that pasta with a good texture, colour, rheological & nutritional properties, proximate composition, cooking and eating quality can be made with semolina–PS blends with GO and guar gum.
Uncontrolled Keywords:	Potato starch, semolina, additives, SEM, Rheology, Yellowness.
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 May 2011 05:59
Last Modified:	28 Dec 2011 10:23
URI:	http://ir.cftri.res.in/id/eprint/10046

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