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Various vegetable puree-incorporated quick cooking pastas (VPP) from non-durum wheat T. aestivum were developed and their quality attributes were evaluated. The results indicated that maximum incorporation of puree was used in carrot pasta (420 g/kg) and minimum amount was incorporated in beetroot pasta (150 g/kg). High yellowness was observed in carrot pasta (20.33) and low in the case of beetroot pasta (8.73). All VPP had lower cooking loss, swelling index and texture values than the control. Overall sensory scores of all the VPP was low as compared to the control except in the case of carrot pasta (6.1) which had a score comparable with the control (6.2). The pigment and crude fiber content were found to be higher in VPP. The scanning electron microscopy (SEM) analysis of the cooked pastas revealed that addition of purees have altered microstructure of pasta comprising starch granules and protein matrix network which contributed to the difference in the cooking loss.Keywords: vegetable puree; pasta; microstructure; amylograph Se desarrollaron distintas variedades de pasta de coccio´n ra´pida que incorporan pure´vegetal (VPP por sus siglas en ingle´s) de trigo no duro T. aestivum, evalua´ndose sus atributos cualitativos. Los resultados indican que en la pasta con zanahoria se utilizo´la cantidad ma´xima de pure´(420 g/kg), en tanto que en la pasta con remolacha se empleo´la cantidad mı´nima (150 g/kg). Se observoú n alto nivel de color amarillento en la pasta con zanahoria (20,33) y un nivel escaso de este color en el caso de la pasta con remolacha (8,73). En comparacio´n con el grupo de control, todas las VPP experimentaron bajos niveles de pe´rdida en el ı´ndice de hinchamiento y de textura durante la coccio´n. Asimismo, comparando con el grupo de control, en te´rminos sensoriales la puntuacio´n general de todas las VPP fue reducida, excepto en el caso de la pasta con zanahoria (6,1), cuya puntuacio´n fue equivalente a la del grupo de control (6,2). Se constata que tanto el pigmento como el contenido de fibra cruda son superiores en las VPP. El ana´lisis SEM de las pastas cocidas indica que la incorporacio´n de pure´s altero´la microestructura de la pasta, formada de gra´nulos de almido´n y un tejido de matriz de proteı´nas, lo cual repercutio´en la pe´rdida durante la coccio´n.

Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

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Effect of replacement of wheat flour with 5, 10, 15 and 20% multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the bread. The protein, fat and dietary fiber contents of bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that bread with improved quality characteristics and perceptible taste of multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONSMultigrain breads are breads made with multiple grains, legumes and seeds. These breads are more nutritious, richer in flavor and tastier than normal bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and bread-making quality of wheat flour with 15% multigrain mix. This information will have a practical application in the production of 1 Corresponding acceptable quality multigrain bread having typical grainy taste and improved nutritional characteristics in large scale. KEYWORDSBread, fenugreek seeds, flaxseed and sesame seeds, microstructure, multigrains, nutrition, oats, rheology, soya bean 304 D. INDRANI ET AL.