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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(9): 1793-1800
DOI: https://doi.org/10.20546/ijcmas.2019.809.207


Optimization and Quality Evaluation of Pasta Utilizing Corn Grits By-Product (Hominy Flour)
M. Ram Mohan1*, N. Sahana2 and Bhaswati Bhattacharya3
1Food Safety and Quality Management, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana-131028, India
2Food Technology, Tamilnadu Veterinary and Animal Sciences University College of food and Dairy Technology, Kodvelli, Chennai-52, India
3Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana-131028, India
*Corresponding author
Abstract:

In this study, corn grit by-product (hominy flour) is used as a replacement of durum wheat semolina in pasta (macaroni). Hominy flour is used as a feed ingredient in livestock, poultry, etc. and is found to be a good source of protein and dietary fibre. Trials were made in such a way to replace durum wheat semolina such as 10%, 20%, 30%, 40% and 50% and quality assessment along with typical characteristics of pasta were tested. Different Pasta blends have been compared with the control pasta and quality characterisation of pasta is evaluated. It has been found that 30% replacement has good sensory acceptance with 9.45-9.57% of Dietary fibre.


Keywords: Replacement- Dietary fibre- Hominy flour- Quality Characterisation
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How to cite this article:

Ram Mohan M., N. Sahana and Bhaswati Bhattacharya 2019. Optimization and Quality Evaluation of Pasta Utilizing Corn Grits By-Product (Hominy Flour).Int.J.Curr.Microbiol.App.Sci. 8(9): 1793-1800. doi: https://doi.org/10.20546/ijcmas.2019.809.207