Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

Abstract

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

“…The results are in accordance those of [18]. Mridula et al [19] have also shown that the substitution of wheat flour for peanut seed, which is a legume, improves the protein content of pasta.…”

Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation

“…This was because of the flower petals' purplish color change when exposed to cabinet oven drying and freeze drying. A similar effect on enhancement in appearance was observed when beetroot juice and groundnut meal were added to pasta (Mridula et al, 2016). Additionally, the results compared with the study made on finger millet pasta by Krishnan and Prabhasankar (2010) were similar.…”

Process optimization of spray drying of beetroot Juice

“…Singh et al (2016) reported the higher values of total phenolic content and free radical inhibition in corn extrudates by incorporation of beetroot powder at different extrusion temperatures. Mridula et al (2016) has reported use of beetroot juice as a parameter along with groundnut meal and refined wheat flour for development of nutritious pasta that shows high antioxidant activity. The interest in beetroot powder has increased because of the recognition of their potential health benefits.…”