![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on Pasta Products incorporated with Unripe Banana (Nendran) Flour
Kalaiyarasi, A. (2010) Studies on Pasta Products incorporated with Unripe Banana (Nendran) Flour. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Pr-709.pdf Restricted to Repository staff only Download (1MB) |
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 fiber content of durum wheat is very low and to increase the fiber content in durum pasta by substitution of FOS at 10%, 20% and 30% levels . The effects of FOS addition on the cooking properties, texture and nutritional characteristics of durum wheat pasta were determined. FOS was shown to influence the firmness and almost nearer to control pasta. Addition of FOS to pasta also had a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycemic index. The structural properties were studied by scanning electron microscopy and the protein-fiber-starch network was developed. The biochemical characterization was done using SDS-PAGE and it shown that not much affect, but nearer to control. Based on these results, FO1 (10% FOS in durum pasta) was selected for improvement using additives like gluten, GMS and L-ascorbic acid . The sensory evaluations also gave better score which was nearer to control .It was observed that FOA1 showed improvements in the overall pasta quality. The results suggest that by using non-starch polysaccharides it is possible to enhance the nutritional quality of pasta, without deleteriously affecting its cooking and textural properties. |
| Uncontrolled Keywords: | Pasta; Dietary fibre; Glycemic index; Non-starch polysaccharides; glucose release; digestibility; nutrition. |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Jul 2010 06:27 |
| Last Modified: | 28 Dec 2011 10:15 |
| URI: | http://ir.cftri.res.in/id/eprint/9493 |
Actions (login required)
 |
View Item |