Sweet potato‐based pasta product: optimization of ingredient levels using response surface methodology

Singh, Sukhcharn; Raina, C. S.; Bawa, A. S.; Saxena, D.C.

doi:10.1046/j.0950-5423.2003.00764.x

Cited by 61 publications

(32 citation statements)

References 6 publications

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“…The extruded product (tubular shape with a ribbed surface of 0.92 mm thickness, 5.3 mm external diameter and 32.0 mm length) were cut into pieces of uniform size with a knife moving over the outer die surface. Extruded samples were dried in cabinet drier at 60°C for 30 min and packed in commercially available low density pouches (Singh et al 2004).…”

Section: Methodsmentioning

confidence: 99%

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Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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Section: Methodsmentioning

confidence: 99%

“…It is a faster and less expensive method for gathering research result than the classical method. RSM has successfully been applied for the development and optimization of the cereal products (Thakur and Saxena 2000;Singh et al 2004;Chakraborty et al 2011;Vijayakumar and Boopathy 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

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“…Rathi et al (2004) prepared non-wheat pasta from de-pigmented pearl millet with improved colour but observed fragile and stiff texture with lower acceptability. Singh et al (2004) prepared sweet potato based non-wheat pasta with fragile texture and recommended consumer's testing to validate the acceptability of sweet potato for pasta products. Huang et al (2001) also reported that higher levels of gums with modified starch can produce non-gluten pasta similar to wheat based pasta.…”

Section: Introductionmentioning

confidence: 99%

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

et al. 2012

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Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p≤0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P≤0.05) and caused a significant (P≤0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g −1 pearl millet flour (PMF), WPC 12.27 g 100 g −1 PMF, CMC 3.45 g 100 g −1 PMF and water 27.6 mL 100 g −1 ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g −1 pasta (db).

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“…It contains high amount of fat, which is harmful for the human health and moreover due to its high oil content the product becomes rancid making its shelf life very short and difficult. The oil contents in chips are 36.8-38.1% (Singh et al 2004), which requires inert packing of the product leading to higher unit cost and thereby preventing the product from becoming popular and widely accepted in India.…”

Section: Introductionmentioning

confidence: 99%

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

Nath¹,

Chattopadhyay²,

Majumdar³

2011

J Food Sci Technol

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Ready-to-eat (RTE) potato-soy snacks were developed using high temperature short time (HTST) air puffing process and the process was found to be very useful for production of highly porous and light texture snack. The process parameters considered viz. puffing temperature (185-255°C) and puffing time (20-60 s) with constant initial moisture content of 36.74% and air velocity of 3.99 m.s −1 for potato-soy blend with varying soy flour content from 5% to 25% were investigated using response surface methodology following central composite rotatable design (CCRD). The optimum product in terms of minimum moisture content (11.03% db), maximum expansion ratio (3.71), minimum hardness (2,749.4 g), minimum ascorbic acid loss (9.24% db) and maximum overall acceptability (7.35) were obtained with 10.0% soy flour blend in potato flour at the process conditions of puffing temperature (231.0°C) and puffing time (25.0 s).

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Sweet potato‐based pasta product: optimization of ingredient levels using response surface methodology

Cited by 61 publications

References 6 publications

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

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