Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Abstract

A central composite design was used to optimize flour combination consisting of sorghum flour (20%–35%), finger millet flour (10%–25%) and gluten (3%–5%) on five responses, namely cooking loss (CL), cooking time (CT), water absorption index (WAI), firmness, and overall acceptability (OA) of multigrain pasta. The optimized pasta was evaluated for physicochemical, antioxidant/anti‐nutritional, in vitro protein digestibility (IVPD), and structural attributes. Optimum level for sorghum, finger millet, and gluten were 31.96%, 13.04%, and 3.40%, respectively, resulted in CL = 9.69 ± 0.44%, CT = 6.10 ± 0.05 min, WAI = 119.54 ± 2.54%, firmness = 11.05 ± 2.40 N, and OA = 7.30 ± 0.20. The antioxidant analysis showed higher in 1,1‐diphenyl‐2‐picrylhydrazyl activity, ferric reducing power and (2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) activity of optimized pasta. IVPD of optimized pasta (76.51%) altered significantly compared to control pasta (89.69%). However, FTIR and XRD pattern revealed a similar secondary structure for both types of pasta. Practical applications The growing interest toward consumption of nutritionally enriched healthy foods has promoted the cereal industry toward formulations of millet‐based products. However, the quality characteristics of both sorghum and finger millet‐based pasta have been poorly investigated. Higher total phenolic content and antioxidant activity suggested that both sorghum and finger millet could be used to make the pasta having numerous health benefits. Findings of this work may promote the effective utilization of multigrain flour in pasta or other food products which further offer the advantages of a reduced burden on traditional crops, inspiring the agriculture produce and lessen the cost of the final product.

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

“…A decrease in the intensities of the peaks may due to crystallite disruption or reorientation of the double helices creating the crystalline array due to the heat treatment (during drying) that gelatinises its starch ( Dharmaraj et al., 2014 ). The A-typical arrangements of the diffraction patterns with high peaks were noticed in the processed and unprocessed flours of Agrigreen , Babala and sorghum were similar to other cereals reported by Kamble et al. (2019) , Yang et al.…”

“…These changes in peaks could be related to increasing in the functional, better lipophilic and hydrophilic properties and the extent of inter and intramolecular bond of the MFAF, MFBF and MFSF flour sample ( Sun et al., 2014 ). The results of Kamble et al. (2019) are in close range of peaks for the pasta produced from sorghum-finger millet with gluten.…”

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

“…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).…”

Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

“…To enhance the range of quality and nutritional characteristics of noodles, auxiliary materials or additives, including starch and modified starch, may be used. For instance, addition of mushroom flour, sorghum flour or finger millet flour increased antioxidant activity and reduced glycemic index of pasta (Lu et al, 2018;Kamble et al, 2019Kamble et al, , 2020 and noodle (Rani et al, 2019). The introduction of starch also could alter the texture of noodles by increasing their hardness, elasticity or chewiness (Obadi & Xu, 2020).…”