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Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta
Shreenithee, C. R. and Prabhasankar, P. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Food Measurement, 7. pp. 166-176.
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Abstract
The objective of present study was to understand the interaction of yellow pea flour and T. durum semolina in pasta processing and also the influence of different shapes of pasta on product quality and nutritional profiles. Different levels of substitution—10, 20 and 30 % of yellow pea flour in noodles was carried out. Results indicated that noodles with 20 % yellow pea flour had favorable sensory attributes, protein content, good texture, yellowness values, reduction in the glucose release and increased protein digestibility. Shell pasta (Conchiglie), noodle and vermicelli were extruded with the optimized 20 % pea flour for comparison. Proximate composition results showed an increase in protein content for all the samples (*2.5 %) compared to control, which is also evident in the SDS-PAGE. Noodles retained yellowness, high sensory scores and good protein digestibility. Conchiglie pasta had the lowest cooking loss (4.21 %) and a good firmness. Amylose leach out of pasta samples did not vary significantly. Scanning electron microscopy studies revealed that noodles and vermicelli had disrupted network of starch and protein while Conchiglie had intact network. Considering nutritional point of view, vermicelli and Conchiglie pasta shapes had good effects. Both reduced the glucose release and also there was slower starch digestibility.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pasta Yellow pea flour Microstructure Cooking quality Pasting characteristics |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Sep 2016 12:24 |
| Last Modified: | 23 Sep 2016 12:24 |
| URI: | http://ir.cftri.res.in/id/eprint/12331 |
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