A Comparative Study on Influence of Different Wheat Milled Products on Pasta Processing - A biochemical approach

Dhiraj, B. (2010) A Comparative Study on Influence of Different Wheat Milled Products on Pasta Processing - A biochemical approach. [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:	Since durum wheat is more expensive than common wheat and considered of superior quality for the manufacture of pasta products, efficient methods for the detection of accidental or intentional admixtures of common wheat to durum wheat products are required. Especially in India, where there is a large scale production of common wheat and limited availability of durum wheat, preparing pasta from durum wheat is commercially expensive. This study is focussed on the use of different wheat milled products to durum wheat, to find suitable alternates for production of pasta similar to that produced from durum wheat. Nutritional changes were also studied. The flour was tested for proximate analysis and rheological characteristics and pasta was tested for cooking quality, colour, firmness, dietary fiber, in vitro starch hydrolysis, scanning electron microscope and sensory quality. Mixtures of refined wheat flour and semolina in different combinations (Comb1, Comb2 and Comb3) were used for pasta production. Proximate analysis showed an increase in protein content for Comb1 (13.70%), Comb2 (15.40%) from control (12.8%) which also caused an increase in dietary fiber. Starch release was maximum in Comb1 (53.45%) when compared to control (44.9%) as also proved by SEM studies. Rheological studies showed maximum stability in Comb1. Colour and cooking quality of Comb2 & Comb3 was almost equal to control. Firmness was seen to be comparatively higher in Comb3 (2.430) when compared to control (2.304). The results of sensory evaluation were also in the acceptable range for the same. The addition of additives to all the samples resulted in better quality pasta. Hence, proving to be suitable alternates for large-scale production of financially viable pasta.
Uncontrolled Keywords:	Pasta; alternate blends; Durum Semolina; wheat milled products; quality, pasta products
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:	13 Jul 2010 09:19
Last Modified:	28 Dec 2011 10:16
URI:	http://ir.cftri.res.in/id/eprint/9542

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