[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on Qualities of Pasta as influenced by Triticum dicoccum and Optimization of Processing conditions

Tharani, R. (2010) Studies on Qualities of Pasta as influenced by Triticum dicoccum and Optimization of Processing conditions. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (2MB)


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 commonly eaten wheat based extruded food product. Pasta products are high in starch but low in proteins and fibres. Pasta is mainly produced from Triticum durum, wheat semolina. The present study is intended on pasta processing with the red wheat, Triticum dicoccum. Initial study involves raw material characterization such as moisture, ash, gluten and protein determination. Then, the flour was improved by fortifying with minerals, vitamins and bark extract of Terminalia arjuna and proximate composition, rheological characterization was carried out for all the blends. The extruded products made out of T.dicoccum blends were evaluated for cooking quality, texture, anti oxidants, total phenolics, in vitro starch digestion, sensory quality and scanning electron micrographs. The processing and cooking conditions were optimized for T.dicoccum blend based pasta products. All the parameters for each sample were compared with one another and also with the durum sample which is taken as control in this analysis. The products showed good results and comparable with that of durum pasta in most of the parameters analysed. Hence, with the use of T.dicoccum and T.arjuna, healthier products could be produced. Of all the different blends tested, dicoccum with bark extract of T.arjuna showed good results in the parameters connected to the incorporation of phenolics and anti-oxidants pasta. Fortification with vitamins and minerals did not affect quality characteristics of pasta. On the whole, pasta made from dicoccum is found to be close to durum pasta in most characters and it could be concluded that good quality pasta products could be produced with T.dicoccum and T.arjuna with further research to improve the sensory characteristics of the pasta.
Uncontrolled Keywords: Pasta products; extruded food product; pasta processing; rheological characterization; proximate composition
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2010 04:07
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.res.in/id/eprint/9592

Actions (login required)

View Item View Item