Fortification of Pasta Using Different Plant Sources

Abstract

Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products, because consumers have sparked the development of convenient and nutritious food products. Pasta is one of the easiest and most versatile food products consumed today. Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins, minerals and fibre. Recently, pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses, vegetable and fruit extracts which is help to get the nutritional well being of the consumers. One of the solutions for this is the incorporation of millet flour, pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta. Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina, millets (barnyard millet (Echinochloa utilis), kodo millet (Paspalum setaceum) and little millet (Panicum sumatrense), pulses (peas (Pisum sativum L.) and lentil (Lens culinaris)) and vegetable (plantain flours (Musa paradisiaca)) at different proportions. It contains durum semolina flour, millet and pulse blend flour (millet flour blends (flours of barnyard millet, kodo millet, little millet mixed at ratio 1:1:1) and pulse flour blends (flours of peas and lentil mixed at ratio 1:1) both millet and pulse blends were mixed at ratio 1:1) and plantain flour. All the three flours samples were mixed at 70:15:15 percent for formulae 1, 55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3. Durum semolina (100%) was used as control. For 15% of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content. Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture (%), energy (kcal), carbohydrate (g), protein (g), fat (g), crude fibre (g), ash (%) and minerals content were evaluated by standard procedures. Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated. The results showed that the composite flours of moisture content (7.8% to 8.2%), energy (363.3 kcal to 365.6 kcal), carbohydrate (78.4 g to 81.3 g), protein (9.4 g to 11.7 g), fat (0.1 g to 0.3 g), ash (0.72% to 1.38%) and crude fiber content (7.88 g to 14.06 g). These findings revealed that composite flour formulae of protein, ash, crude fiber content and calcium, iron, copper, zinc content were higher than control. While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control. Therefore, three composite mixtures of formulae could be used to produce good quality of pasta products. Among the composite mixture, formulae1 was high score (8.81) in overall acceptability. During storage period, composite mixture of all fo...

Study on the Extraction of Black Soldier Fly (Hermetia Illucens) Larvae Oil by Using Mechanical Press Method

“…This coincides with a previous study conducted by Ishak et al (2018) that indicates the lack of need to continue the extraction process because the extraction rate is nearly in a steady state. and Hameed (2016), the predominant fatty acids found in the pasta samples were palmitic, palmitoleic and linoleic. This demonstrates that the primary fatty acid found in MPT is consistent with earlier investigations.…”

Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum

“…Excessive calorie intake and poor diet are associated with the spread of obesity and other diseases (Giacco et al, 2016a). Therefore, researchers and manufacturers tend to produce pasta product with reduced or even zero calories (Han et al, 2017; Pakhare et al, 2018; Saraswathi & Hameed, 2018). Replacing high fiber sources in pasta products formulations can be an alternative to this goal.…”

“…associated with the spread of obesity and other diseases (Giacco et al, 2016a). Therefore, researchers and manufacturers tend to produce pasta product with reduced or even zero calories (Han et al, 2017;Pakhare et al, 2018;Saraswathi & Hameed, 2018).…”