Functional properties of pasta enriched with variable cereal brans

Abstract

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r=0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids.Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

“…Table 2 revealed that barley flour had positive effect (p≤0.05) on lightness of pasta samples at linear level. Kaur et al (2011) also found increased brightness of wheat pasta incorporated with barley and oat bran. Figure 1(a) represented changes in lightness of pasta as function of barley flour and WPC.…”

Effect of semolina-jaggery diet on survival and development ofDrosophila melanogaster

“…21 Semolina and jaggery are organic by-products of plants with high nutritive value. [15][16][17][18]22 This might partly explain the positive benefits of the SJ diet on flies.…”

“…27,28 Semolina and jaggery are good sources of carbohydrates and proteins. [15][16][17][18]22 Thus, flies reared on the SJ diet were assessed for any changes in body weight and lipid percentage and compared to flies reared on the CSY diet. There was no significant increase in body weight in male and female flies when reared on 10% SJ diet (Fig.…”

“…7 Production of semolina is widely distributed and used around the globe for the preparation of cereals, pasta, spaghetti, etc. 7,15,16 Semolina is nutritious with high carbohydrate and protein content. 15 Semolina contains 70.9% carbohydrate, 12.3% protein, 4.4% fat, and 11.6% moisture, with a caloric content of~372 kcal/100 g. 15 Moreover, semolina has a low glycemic response, which makes it a healthy palatable choice.…”

Storage stability and quality assessment of processed cereal brans

“…Prabhakar and Venkatesh (1986) reported similar results working with acid treated brans. According to Kaur et al (2011) free fatty acids (%) for enriched pasta increased with storage period, but the values remained in the acceptable range because of which, the taste, flavour and acceptability of pasta was not much affected. Rice bran enriched pasta supplemented at 15 per cent level had maximum values of free fatty acids (%).This may be contributed to the fact that rice bran contained maximum amount of fat per centage than other cereal brans.…”