Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta

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Authors

  • Venkatraman Bansode
     ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019, Odisha ,IN
  • Mridula Devi
     ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab ,IN
  • Sheetal Bhadwal
     ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab ,IN
  • Archana Mukherjee
     ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B Colony, Bhubaneswar-751 019 ,IN

DOI:

https://doi.org/10.21048/ijnd.2017.54.3.15912

Keywords:

Pasta, potato, wheat semolina, guar gum
Food Processing

Abstract

The present study was carried out to optimize the level of potato powder, wheat semolina and guar gum for the development of pasta with enhanced protein and minerals using response surface methodology. Box-Behnken design of experiments was used for designing different experimental combination considering potato powder from 20 to 40g, wheat semolina from 60-80g and guar gum from 0.3 to 0.5g respectively. Optimization was done to obtain the best experimental combination of potato powder, wheat semolina and guar gum for developing pasta with enhanced protein and minerals. Optimized potato powder and wheat semolina fortified pasta consisted as 60.00 g wheat semolina, 38.49 g potato powder, 0.50 g guar gum with 25 ml carrot juice instead of water per 100g pasta formulation. The total protein, total minerals, iron and calcium in pasta with optimized formulation were 11.49, 1.98, 1.66 mg/100g and 139 mg/100g respectively, with overall sensory acceptability as 7.09. This pasta samples showed 5.6 min cooking time, 3.71 rehydration ratios, 12.17% solid loss with overall desirability of 0.824. Thus, the formulation of nutritional and healthy pasta would be helpful for reducing the malnutrition in the growing age children.

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Published

2017-07-04

How to Cite

Bansode, V., Devi, M., Bhadwal, S., & Mukherjee, A. (2017). Optimization of Potato Flour, Wheat Semolina and Guar Gum for Development of Healthy and Nutritious Pasta. The Indian Journal of Nutrition and Dietetics, 54(3), 278–293. https://doi.org/10.21048/ijnd.2017.54.3.15912

Issue

Volume 54, Issue 3, July-September 2017

Section

Original Articles

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Europe PMC
Received 2017-04-18
Accepted 2017-05-08
Published 2017-07-04

 

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