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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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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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.2018.7(4): 556-562
DOI: https://doi.org/10.20546/ijcmas.2018.704.065


Cooking Quality and Acceptability of Nutrient Rich Pasta Developed from Composite Flour
Samta* and S. Jood
Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125004, Haryana, India
*Corresponding author
Abstract:

Present investigation was carried out with an aim to prepare nutrient rich pasta (noodles, macroni and spaghetti) from composite flour prepared by incorporation of 5, 10, 15 and 20% levels of oat flour, malted ragi flour and soy flour in durum wheat flour. The developed pasta was assessed for their cooking quality and organoleptic acceptability. It was observed that, control pasta showed higher cooking time (9.09 to 10.13 min) and cooked weight (27.87 to 28.31g/10g) but cooking loss (1.83 to 1.92%) was found to be lower than fortified pasta. While all the four types of nutrient rich pasta (noodles, macroni and spaghetti) showed lower cooking time and higher cooking loss. Cooked weight was found lower because of more solid loss. Pasta made from Type-I (85:5:5:5), Type-II (70:10:10:10) and Type-III (55:15:15:15) composite flour had desirable cooking characteristics. Overall acceptability scores of nutrient rich pasta made from Type-1, Type-II and Type-III composite flour were ‘liked slightly’ to ‘liked very much’ by the panelists. However, further increase in the level of incorporation adversely affected the cooking and sensory characteristics. Pasta could be fortified with 15% level of oat flour, malted ragi flour and soy flour in durum wheat flour without substantial changes in pasta characteristics.


Keywords: Cooking quality, Nutrient rich pasta, Composite flour
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How to cite this article:

Samta and Jood, S. 2018. Cooking Quality and Acceptability of Nutrient Rich Pasta Developed from Composite Flour.Int.J.Curr.Microbiol.App.Sci. 7(4): 556-562. doi: https://doi.org/10.20546/ijcmas.2018.704.065