Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta

Globally, more than 2 billion people suffer from one or more micronutrient affliction (Bailey et al., 2015). Lack of nutritional knowledge and consumption of unbalanced or processed diets are some of the contributors for the same. Particularly in developing nations, there is co-existence of multiple micronutrient deficiencies also known as "hidden hunger". Prolonged existence of these deficiencies can lead to impaired physical and defected cognitive growth, which ultimately affects the nation's development. In order to exterminate these conditions, numerous interventions were envisioned: short-term supplementation, moderate-term fortification, and long-term dietary diversification (Nair et al., 2015). Higher success rates were experienced in controlling specific clinical forms of micronutrient deficiencies such as pellagra, beriberi, rickets, goiter etc., through effective supplementation and fortification programs. Similarly, prevalence of iron-deficient anemia and Bitot spots (due to vitamin A deficiency) has been reduced but their subclinical forms are still more than 50% and 40%, respectively (Laxmaiah et al., 2012). Therefore, there is still a need for an effective and comprehensive approach which can address the abovementioned problems. One such strategy or approach which is the combination of all three interventions, supplementation, and fortification (based on natural sources) and offers dietary diversification is enrichment. Enrichment has been defined by CODEX Alimentarius as the practice of addition of one or more nutrients to the food (whether normally contained or not contained) in order to prevent or control demonstrated deficiency in population or specific group of population.Choice of suitable food vehicle, food-based micronutrient-rich sources, their interaction, acceptability, and economic feasibility are

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“…L* values measure black to white (0–100); +a* = red, −a* = green; +b* = yellow, −b* = blue (Singh et al. 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Color readings were expressed by Hunter values for L*, a*, and b*. L* values measure black to white (0-100); +a* = red, −a* = green; +b* = yellow, −b* = blue (Singh et al 2020).…”

Section: Color Determinationmentioning

confidence: 99%

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Sharma

Singh

et al. 2021

J Food Process Preserv

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“…An increase in the content of protein isolates extended the optimum cooking time from 6.5 to 8.5 min and increased the water uptake ratio, volume expansion ratio, and cooking loss [66]. Moreover, Singh et al [67] reported that protein isolates from pangas decreased the firmness and toughness of pasta when the concentration of this additive did not exceed 7.5%. These indices of pasta texture are very important parameters for pasta quality assessment and are related to the strength of the protein network and swelling of starch granules [70].…”

Section: Enrichment Of Pasta With Animal Raw Materialsmentioning

confidence: 99%

“…Increased fish flavour of pasta. The recommended level of pangas protein isolates is up to 5% [67] Semolina and beef emulsion (beef meat was mixed with distilled water (1:1)). The level of semolina replacement: 15, 30, and 45%…”

Section: Enrichment Of Pasta With Animal Raw Materialsmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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“…The cross-section of the dried pasta was fetched onto a holding pan and sputter coated with gold using vacuum evaporator for 2-3 min. The sputter-coated sample was transferred to a microscopic stage where it was examined at 15 kV of accelerating voltage and 9.75 Â 10 À5 Pa vacuum (Singh, Gupta, et al, 2021b).…”

Section: Microstructure Analysis Of Functional Pastamentioning

confidence: 99%

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Bawa

Brar

Singh

et al. 2022

Journal of Texture Studies

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The influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%–4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16–17.33 g/100 g), fiber (1.21–4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20–253.90 mg GAE/100 g to 47.41–202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while the greenness (−a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP‐incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP‐incorporated pasta.

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Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta

Cited by 19 publications

References 39 publications

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

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