Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

Abstract

Pasta from blend of wheat semolina and pearl millet flour (50:50) having average particle size of 425 µm supplemented with defatted soy flour (DSF) (5, 15, and 25%), carrot powder (CP) (5, 10, and 15%), mango peel powder (MPP) (5, 10, and 15%), and moringa leaves powder (MLP) (3, 5, and 8%) was prepared. With increase in the substitution level of DSF, CP, MPP, and MLP, cooking time (CT) decreased from 8.01 to 5.38 min and cooking loss (CL) increased from 8.06 to 11.90%. Pasta showed better hardness prepared from 5% DSF (14.43 N), 15% DSF (13.99 N), 25% DSF (13.07 N), and 3% MLP (11.73 N) than control pasta (9.90 N). Sensory evaluation revealed that samples were within the acceptable range (except 5% and 8% MLP). Maximum incorporation of 15% DSF, 10% CP, 5% MPP, and 3% MLP was found suitable in terms of color, cooking loss (<8%), hardness, and sensory quality. Practical application Pasta consumption ever increasing in domestic as well as international market. Functional ingredients such as cereals, pseudocereals, legume flour, fruit and vegetable powder contains plentiful of antioxidants, vitamins, dietary fiber, minerals, protein, flavonoids, carotenoids and phenolic compounds. Incorporation of such ingredients in pasta increases the nutritional as well as functional properties. In the present study, defatted soy flour (DSF) (5%, 15%, 25%), mango peel powder (MPP) (5%, 10%, 15%), carrot powder (CP) (5%, 10%, 15%) and moringa leaves powder (MLP) (3%, 5%, 8%) was incorporated into wheat semolina and pearl millet flour pasta. Substitution of DSF, MPP, CP and MLP up to 15%, 10%, 5% and 3%, respectively, yielded acceptable pasta with overall improved nutritional characteristics. Thus, DSF, MPP, CP and MLP can be successfully utilized for the preparation of pasta with improved qualities.

Optimization and evaluation of multigrain gluten-enriched instant noodles

“…X 2 , X 2 X 3 , X 2 2 (Table 3). These outcomes are in covenant with work done by Jalgaonkar et al [31] who reported a hardness value of 13..07 to 14.43 N for wheat semolina-pearl millet-based pasta with supplementation of defatted soy flour at different level (5, 15 and 25%), possibly due to the presence of more strong protein network inside the pasta sample. Hardness of the noodles was also found to be negatively associated with both sorghum and gluten level ( Fig.…”

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

“…They observed that the time and packaging material significantly influenced the moisture content of the pasta, especially the polyethylene packaging. Some works with different pasta formulations found a w and moisture content values between 0.55% and 0.8%, and 10%–12%, respectively (Jalgaonkar, Jha, & Mahawar, 2018; Martín‐Esparza, Raigón, Raga, & Albors, 2018; Sun‐Waterhouse, Jin, & Waterhouse, 2013). Our results were consistent with the findings in the literature.…”

“…In turn, Jalgaonkar et al. (2018) found that the cooking time ranged from 5.38 to 8.01 min for the control pasta, pasta incorporated with defatted soy flour, carrot powder, mango peel powder, and moringa leaf powder at different concentrations of these ingredients. Pinarli, İbanoğlu, and Öner (2004) observed that longer cooking times and wheat germ addition were related to higher weight gain in pasta.…”

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

“…Functional pasta was prepared by incorporating carrot powder (10%), mango peel powder (5%), moringa leaves powder (3%) and defatted soy flour (15%) in a blend of wheat semolina and pearl-millet [42]. Total flavonoid content (TFC) was determined in order to evaluate the contribution of these ingredients to the phenolic content in pasta.…”