DEVELOPMENT OF NUTRmOUS MACRONI WITH THE SUPPLEMENTATION OF LENTIL (LENS CULlNAR.IS MEDlKUS)FlDOR

ABSTRACT

Macroni, a pasta product is gaining popularity among the age group between preschoolers to adolescents. Macroni were prepared with the supplementation of 5, 10 and 15 per cent lentil flour, as lentil is recognized as a valuable nutritious pulse. The protein content of lentil is comparable with that of mungbean; higher than chickpea and more than double to that of wheat. Lentils are also rich in iron and other important minerals. Macroni prepared using standard formulation (control) and supplemented with lentil flour were evaluated for sensory attributes using 9-point hedonic scale. All acceptable macroni's were evaluated for their nutritional composition. The mean scores for colour, appearance, flavour, texture, tastes and overall acceptability of the macroni prepared using 10 per cent lentil flour was the highest and was adjudged “liked moderately” by the judges. Macroni prepared with 15 per cent lentil flour contained 10.80g protein, 12.35g total dietary fibre 53.90mg calcium, 5.60mg iron, 3.47mg zinc per 100g, on dry matter basis. The macroni supplemented with lentil flour had significantly higher protein, total soluble sugars, total dietary fibre, and calcium, iron and zinc content but lower fat than that of control. The results indicate that lentil can be incorporated in macroni formulation for improving the nutritional value of product. Consumption of such product may be beneficial for improving the nutritional status of population particularly pre-school children and adolescents in developing countries.

KEYWORDS

REFERENCES

Adesina, A.A. et a/. (1998). J. Food Sci. Technol.35:40-43.
AOI\C. (1995). Official Methods of Analysis. Association of Official Analytical Chemists. 12u, Ed. Washington. D.C.
Cerning, J. and Guilhot, J. (1973). Cereal Chern. 50:220-232.
Chompreeda, P. eta/. (1988). Int. J. Fd. Sci. Technol.23(6):555-563.
Clegg, K.M. (1956). J. Sci. Food Chern Agric. 7:40-44.
Cole, M.E. (1991). IT/t. J. Food Sci. Technol.26:133-150,
Devi, N.L. and Khader, V. (1997). J. Fd. Sci. Technol.34:513-515.
Ereifej, K.1. and Shibli, R.A. (1995). J. Food sci. Technol.32:27-30.
Furda, I. (1981). In : Analysis of Dietary Fibre in Food. (James, W.P.T. and Theander, O. eds.). Marcel
Dekker, Inc., New York. pp.163-172.
Kouthon, G. D. (1986). In: Pasta and Extrusion Cooked Foods. (Mercier. C. and Cantarelli. C. eds.). Elsevier
Applied Sciences, London. pp. 14-29.
Undsey, w.L. and Norwell, M.A. (1969). Agron. Abstr. 61:84.
Marconi, E. and Carcia, M. (2001). Cereal Foods World. 46: 522-527.
Oh, N.H. et a/. (1983). Cereal Chern. 60(6):433-438.
Snedecor, GW. and Cochran, W.G.. (1967). In Statistical Methods. Oxford and IBH Publishing Co., New Delhi.
Vetrimani, R. and Rahim, A. (1994). J. Food Sci. Technol.31 : 400-403.
Yemm, EW. and Willis, A.J. (1954). Biochern. J. 57 : 508.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

DEVELOPMENT OF NUTRmOUS MACRONI WITH THE SUPPLEMENTATION OF LENTIL (LENS CULlNAR.IS MEDlKUS)FlDOR

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board