Influence of sorghum flour and additives on pasta quality characteristics

Ramya, N.S (2010) Influence of sorghum flour and additives on pasta quality characteristics. [Student Project Report]

PDF Pr-746.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:	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 sorghum flour (30%) in the pasta formulation. The extruded pasta products were evaluated for quality characteristics such as, 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 with30% sorghum flour 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 sorghum 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 (25.7±1.07) while the sorghum pasta had an overall score of about (8.16±2.38) 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 (10.9%) as compared to the maize pasta(9.1%) and also a higher cooked weight (25.9g) than the pasta made from sorghum. The control pasta had a good network of protein around the starch granules, thus having a better texture than the maize samples, however maize pasta had the lowest shear value of about(0.735N) thus being the lightest. The analysis of the pasta samples for the color also indicated that the sorghum pasta had a slightly more color(70.26±0.585) than that of the control samples which showed (73.26±0.585) Further analysis with the pasta incorporated with 30% sorgflour indicated that ,the sorghum pasta had many important nutritional aspects in terms of its anti-oxidant characteristics.
Uncontrolled Keywords:	Pasta; sorghum flour; quality characteristics
Subjects:	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 11:25
Last Modified:	28 Dec 2011 10:16
URI:	http://ir.cftri.res.in/id/eprint/9527

Actions (login required)

View Item