Quality Characteristics of Vegetable-Blended Wheat–Pearl Millet Composite Pasta

Yadav, Dushyant; Sharma, Monika; Chikara, Navnidhi; Anand, T. N.; Bansal, Sangita

doi:10.1007/s40003-014-0117-7

Cited by 73 publications

(67 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sample C 40 scored maximum (9.0) on overall acceptability. Similar results of improvement in sensory parameters with respect to sensory scores were reported by Yadav, Monika, Navnidhi, Tanupriya, and Sangita () for vegetable‐added wheat‐pearl millet pasta. Keyimu () reported improved scores for appearance with addition of sea weed in noodles up to 3% level.…”

Section: Resultssupporting

confidence: 86%

Influence of carrot puree incorporation on quality characteristics of instant noodles

Prerana

Devkatte

2019

J Food Process Engineering

View full text Add to dashboard Cite

The present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles. Practical Applications Instant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.

show abstract

Section: Resultssupporting

confidence: 86%

Influence of carrot puree incorporation on quality characteristics of instant noodles

Prerana

Devkatte

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…On the other hand, spaghetti enriched with tomato peel flour were firmer, having a much greater capacity to absorb water during pasta making and reducing starch swelling and water absorption. Therefore, the addition of vegetable matter rendered the texture firmer due to non-starchy nature of vegetables (Yadav et al 2014). These data suggest that the incorporation of tomato peel flour had an impact on the fibrous nature of spaghetti samples most probably for the high fibre content in the peels.…”

Section: Resultsmentioning

confidence: 82%

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Padalino¹,

Conte²,

Lecce³

et al. 2017

Czech J. Food Sci.

View full text Add to dashboard Cite

Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.

show abstract

“…Color is an important parameter to evaluate sensory quality, consumer perception, and market value of food sample (Yadav, Sharma, Chikara, Anand, & Bansal, 2014). Lightness value (L) and greenness (b) value decline from 69.37 ± 0.014 to 46.73 ± 2.858 and 17.78 ± 0.09 to 8.89 respectively with increase in finger millet flour level (Figure 1).…”

Section: Chapatti Making Performancementioning

confidence: 99%

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

View full text Add to dashboard Cite

Background and objectives: Steam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes. Findings: The finger millet flour addition was negatively correlated (p ≤ 0.05) with water absorption capacity (r = −0.992), dough stability (r = −0.978), lightness (r = −0.999), puffing height (r = −0.996), and overall acceptability (r = −0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 ± 2.858)and b* (8.89 ± 0.425) values, whereas, a* values increased to 9.45 ± 0.325. Overall acceptability was also decreased from 9.0 ± 0.23 to 7.13 ± 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti. Conclusions: Considering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti. Significance and novelty: This work extensively suggests that incorporation of finger millet will result in improvement of nutritional quality of chapatti as well as utilization of finger millet. This approach can be used to avail the nutritional benefits of finger millet as well as to increase the contribution of finger millet in food industry. K E Y W O R D Schapatti quality, dough handling, empirical rheology, finger millet

show abstract

Quality Characteristics of Vegetable-Blended Wheat–Pearl Millet Composite Pasta

Cited by 73 publications

References 9 publications

Influence of carrot puree incorporation on quality characteristics of instant noodles

Influence of carrot puree incorporation on quality characteristics of instant noodles

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Contact Info

Product

Resources

About