Optimization and functionality of millet supplemented pasta

Abstract

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

Formulation and Quality Evaluation of Modified Upma Mix from Foxtail Millet and Soy for Nutritional Security

“…Similar result was also obtained in noodle prepared from millet incorporated flour by Vijayakumar et al, (2010) whereas contrast result was reported by Gull et al, (2015) with regards to millet supplemented pasta.…”

“…The increase in supplementation of foxtail millet decreases the solid in cooking water that proved the percent loss of solids was minimum for foxtail millet. Similar result was also obtained in noodle prepared from millet incorporated flour by Vijayakumar et al, (2010) whereas contrast result was reported by Gull et al, (2015) with regards to millet supplemented pasta.…”

Nutritional and functional roles of millets—A review

“…In general, millets are limited in lysine and tryptophan content and vary with cultivar. However, most cereals contain the essential amino acids as well as vitamins and minerals (Devi, Vijayabharathi, Sathyabama, Malleshi, & Priyadarisini, 2011;FAO, 2009;Gull, Kmalesh, & Kumar, 2015).…”

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

“…So, gluten-free grains as base ingredient are the only alternate to get rid from these inconveniences. Frequent consumption pattern of these consumables draw researcher's attention to exploit different grains, additives, industrial byproducts, and process optimization tools through numerical modeling to have range of healthy and nutritious food choice among consumers with longterm storage capability (Gull, Prasad, & Kumar, 2015). High sugar and fat utilization pose storage stability defects due to the hygroscopic nature of sugar and rancidity development on account of fat, respectively.…”