Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta

Jalgaonkar, Kirti; Jha, S. K.

doi:10.1016/j.jcs.2016.09.007

Cited by 29 publications

(21 citation statements)

References 15 publications

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Section: Methodsmentioning

confidence: 99%

“…The clean and dry pearl millet grain was ground into flour using a hammer mill (Sanco, India). Blend composition of WS and pearl millet flour (PMF) in the ratio of 50:50 having average particle size 425 mm was used for making pasta (Jalgaonkar & Jha, 2016). Soy flour was prepared by grinding soybean using hammer mill (Sanco, India) and processed for defatting by soxhlet apparatus using petroleum ether (boiling point 40-60 8C) as solvent for 16 hr.…”

Section: A Te Ri a L S A Nd M E Th Odsmentioning

confidence: 99%

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

Jalgaonkar

Jha²,

Mahawar

2018

J Food Process Preserv

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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.

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Section: Methodsmentioning

confidence: 99%

Section: A Te Ri a L S A Nd M E Th Odsmentioning

confidence: 99%

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

Jalgaonkar

Jha²,

Mahawar

2018

J Food Process Preserv

Self Cite

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“…Table shows the content of proximate composition of different varieties of millets. Millets could be processed and consumed as traditional local foods, such as popping meals, porridges, chapati, dosa, pastas, bread, and biscuits (Adebiyi, Obadina, Adebo, & Kayitesi, ; Jalgaonkar & Jha, ; Omoba, Taylor, & Kock, ). Millet based foods and beverages are eaten as a major diet in most of the African countries (Amadou, Mahamadou, & Le, ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and functional roles of millets—A review

et al. 2019

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The available cultivable plant‐based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long‐term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. Practical applications Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest‐resistance grains. Millets are considered as high‐energy yielding nourishing foods which help in addressing malnutrition. Millet‐based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.

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“…Most of these additional ingredients has focused on manipulation of glycaemic index (GI) since clinical reports have suggested that food with low GI has been directly associated with the reduced risks of hyperlipidaemia, cardiovascular diseases, extending satiety, and improved insulin sensitivity (Chillo, Ranawana, & Henry, 2011;Dona, Pages, Gilbert, & Kuchel, 2010). Researchers have developed the pasta with various bioactive ingredients such as pasta from fish material (Desai, Brennan, & Brennan, 2019;Desai et al, 2018;Parvathy, Bindu, & Joshy, 2017), mushroom powder-based pasta (Gao, Brennan, Mason, & Brennan, 2016;Lu et al, 2018), millets pasta (Gull, Prasad, & Kumar, 2015;Jalgaonkar & Jha, 2016;Kamble et al, 2019), cereal, pseudocereal, and super grain-enriched pasta (Benhur et al, 2015;Menga et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta

Cited by 29 publications

References 15 publications

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

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

Nutritional and functional roles of millets—A review

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

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