Proximate Composition and Technological Characteristics of Dry Pasta Incorporated With Micronized Corn Pericarp

Abstract

-Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. Keywords

Formulation optimization and characterization of functional Kemesha

“…In similar studies on pasta by Ref. [ 71 ], if the minimum values of weight gain or water absorptions are 100 %, it is characterized as a good quality pasta; therefore, both optimized and control Kemesha presented a satisfactory water uptake.…”

“…Comparing the functional Kemesha to the control, the volume rise increased significantly (p < 0.05), from 216.50 to 250.55 %. According to Cristina, Paes and Pereira [ 71 ] an ideal volume increase is found between 200 and 300 %, so the pasta is considered of good quality. With regard to this classification, all the samples presented good quality ( Table 8 ).…”

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

“…Percobaan ketiga dilakukan dengan mengembalikan proporsi telur pada percobaan pertama. Komposisi air ditambah karena air tidak membuat aroma menjadi amis (João et al, 2017) dan penambahannya dapat dikontrol saat proses pengulian (Cham, 2010). Tepung terigu juga dikurangi proporsinya menjadi hanya 30%.…”

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

“…The micronization is a process that reduces the particle size of ingredients to increase the solubility or bioavailability of particles. Junqueira et al [86] have evaluated the impact of using wheat semolina and micronized corn pericarp in spaghetti type pasta. It has significantly contributed to the protein, ash, carbohydrate, and cooking loss of pasta.…”