Development of pasta products using cereal pulse blends

ABSTRACT

Pasta products are one of the most ancient food forms in which wheat has been consumed. A study was conducted to prepare spaghetti with the incorporation of cereal pulse blends and to find out its keeping quality when packed in polyethylene bags of 200 gauge (P1) and 400 gauge (P2) stored at room temperature. The cooking qualities, nutritional and organoleptic characteristics of spaghetti were assessed during the storage period of 180 days. The cooking time, cooked volume, cooked weight and water absorption except cooking loss of spaghetti was decreased with the addition of cereal pulse blends. A gradual increase in moisture, protein, fat, crude fibre and ash content was observed in cereal pulse blended spaghetti. T1 and T2 samples was found to be the best treatments which contained minimum cooking time and cooking loss and more nutrients and also scored the maximum score for all the sensory attributes among the other cereal pulse blended samples. All the spaghetti samples packed in packaging material P2 retained more nutrients than P1. P2 had lesser microbial load than P1. Cereal pulse blended spaghetti packed in both the packaging material (P1 and P2) had an equal acceptability interms of organoleptic characteristics during storage. The cost of production of cereal pulse blended spaghetti is lesser than the market sample.

KEYWORDS

REFERENCES

AOAC. (1995). Official Methods of Analysis. 14th Edn. The Association of official Agricultural Chemists. Washington, D.C.
APHA. (2001). Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association. Washington, D.C.
Bahnassey, Y. and Khan, K.. (1986). Fortification of spaghetti with edible legumes. II. Rheological, processing and quality evaluation studies. Cereal Chemistry. 63: 213 - 219.
Bhatia, S. C. (2008). Hand book of Food Processing Technology. Vol. II. Atlantic publishers and distributors (P) ltd. New Delhi. 264 - 270.
Cohen, E. H. (1917). Association of Official Analytical Chemists. 54: 212.
Gomez, Z. K. H. and Gomez, A. A. (1984). Statistical Procedures for Agricultural Research, 2nd edn. John Wiley and sons, New York. 381.
Gopalan, C., Ramasastri, B. V. and Balasubramanian, S. C. (2007). Nutritive value of Indian foods. National Institute of Nutrition. ICMR. Hydrabad.
Grant, L. A., Doehlert, D. C., McMullen, M. S. and Vignaux, N. (2004). Spaghetti cooking quality of waxy and non-waxy durum wheats and blends. Journal of the Science of Food and Agriculture. 84: 190 - 196.
Hart, A. M. and Fisher. H. J. (1971). Modern Food Analysis. Springer Varley, Belrin, Heidelberry, New York. 64 - 74.
Hegde, M. (1997). Feasibility of extrusion of cassava refined wheat flour based green gram flour incorporated noodles. M.Sc. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.
Hemalatha, G. (2004). Standardization and evaluation of value added products from little millet or samai (Panicum sumatrense) and kodo millet or varagu (Paspalum scrobiculatum). Ph.D. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.
Istavankiss. (1984). Testing Methods in Food Microbiology, Elsevier Pub. Ltd., 395 - 397.
Jha, S. K. and Prasad, S. (2003). Studies on Extrusion cooking of rice and mung blend with salt and sugar. Journal of Food Science and Technology. 40: 257 - 261.
Kalavathy, T. (2002). Development of fibre rich products from selected food groups. M.Sc. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.
Larmond, E. (1970). Methods for Sensory Evaluation of Food. Canada Department of Agriculture Publication p.no. 1284
Mahajan, P. V. and Chattopadhyay, P. K.. (2000). Development of a chemically leavened cereal-legume based instant mix (Dhokla). Journal of Food Science and Technology. 37: 459 - 464.
Maynard, A. J. (ed). (1976). Methods in Food Analysis. Academic Press, New York. 176.
Mridula, D., Gupta, R. K. and Jain. R. (2008). Effect of sorghum flour on quality of noodles. Indian Journal of Nutrition and Dietetics. 45: 138 - 145.
Oberoi, D. P. S., Sogi, D. S. and Gill, B. S. (2007). Noodle Processing Technology. Beverage and Food World. 34: 68 - 70.
Ranganna, S. (1995). Manual Analysis of Fruits and Vegetable Products 2nd edn. Tata McGraw Hill Publishing Co. Ltd., New Delhi. 3 - 10.
Sanghvi, R. (2008). Process Technique: Pasta, Loved by young and old alike. Processed Food Industry. 3: 32 - 41.
Sowbhagya, C. M. and Ali, S. Z. (2001). Vermicelli noodles and their quality assessment. Journal of Food Science and Technology. 38: 423 - 432.
Sugasini, D. (2003). Value added vermicelli. M.Sc. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.
Swartzentruber, A., Payne, W. L., Wentz, A., Barnard, R. J. and Read, R. B. (1982). Microbiological quality of macaroni and noodle products obtained at retail markets. Applied and Environmental Microbiology. 44: 540 - 543.
Thirumaran, A. S., Malathy, D. and Seralathan, M. A. (1992). Processing of sweet potato to vermicelli in India. Sweet potato technology for the 21st century. 468 - 472.
Vani, V. (2001). Effect of processing on the nutritional quality of selected pulses and developing pulse based food. Ph.D. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.
Vijayalakshmi, R. (2004). Fortification of b carotene rich fruit pulp in pasta products. Ph.D. Thesis submitted to Department of Food Science and Nutrition, Home Science College and Research Institute. TNAU. Madurai.

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 pasta products using cereal pulse blends

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