UTILIZATION OF COMPOSITE FLOUR FOR DEVELOPMENT · Aziah and Komathi, 2009). Thus, several...
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44 UTILIZATION OF COMPOSITE FLOUR FOR DEVELOPMENT OF VALUE ADDED PASTA Sushila Verma , Alka Gupta and Sarita Sheikh ABSTRACT The present research work on preparation and evaluation of composite flours were carried out to develop nutritious flour from various coarse grains and green leafy vegetables Composite flour were prepared with Chickpea (CF) pearl millet (PMF) maize, MF dehydrated drumstick leaf powder in different proportions T 1 (CF-10%, PMF-10%, MF-10%, DDLF-5%) T 2 (CF-15%, PMF-10%, MF-10%, DDLF- 10%) and T 3 (CF-20%, PMF-10%, MF-10%, DDLF-15%) Organolaptic evaluation was done of the pasta. Result showed that treatment T 2 got higher sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples therefore it can be concluded that Incorporation of coarse grains and green leafy vegetables can improve sensory quality of pasta. Key Words- Pasta, Organolaptic Evaluation, Composite Flour. Research Fellow, Assistant Professor, Dean , Department of Foods and Nutrition Department of Home Science, Ethelind School of Home Science, SHUATS, Allahabad - 211007 INTRODUCTION Milligan et al. (1981) defined composite flour as a mixture of flours, starches and other ingredients intended to replace wheat flour totally or partially in bakery and pastry products. Shittu et al. (2007) also agreed with that as the composite flours used were either binary or ternary mixtures of flours from some other crops with or without wheat flour. The use of composite flours had a few advantages for developing countries such as Malaysia in terms of: i) the saving of hard currency; ii) promotion of high- yielding, native plant species; iii) a better supply of protein for human nutrition; and iv) better overall use of domestic agriculture production (Berghofer, 2000; Bugusu et al., 2001). Composite flour is considered advantageous in developing countries as it reduces the importation of wheat flour and encourages the use of locally grown crops as flour (Hugo et al., 2000; Hasmadi et al., 2014). Local raw materials substitution for wheat flour is increasing due to the growing market for confectioneries (Noor Aziah and Komathi, 2009). Thus, several developing countries have encouraged the initiation of programmes to evaluate the feasibility of alternative locally available flours as a substitute for wheat flour (Abdelghafor et al., 2011). Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water (Sozer, 2009). In recent years, pasta has become recognized as a healthy food, with a low fat content, no cholesterol and a low glycaemic index (Cleary and Brennan, 2006). In pasta processing, gluten is considered to be the most significant factor related to pasta cooking quality (Dexter and Matsuo, 1978). Gluten consists of gliadin and glutenin and is responsible for elasticity and al dente chewability of pasta, which is highly appreciated by consumers (Sozer, 2009). MATERIALS AND METHOD The investigation was conducted in the Department of Foods and Nutrition, Ethelind School of Home Science, Sam Higginbottom University of Agriculture, Technology And Sciences (SHUATS), Allahabad. The details of the materials, experimental procedure and techniques to be adopted during the course of the investigation were as follows: Experimental Site : The present investigation was carried out in the Nutrition Research Laboratory, Foods and Nutrition, Ethelind School of Home Science, SHUATS, Allahabad. Procurement of Raw Materials : The raw materials for preparation of composite flour like Pearl millet, Maize, Chickpea and drumstick leaves were purchased from the local market of Allahabad district. Only the fresh and sound leaves were collected. These leaves were washed with the help of clean water so as to remove the dirt and other disease causing organisms and were tray dried for 60 to 65° C for 6-7 hours powdered and stored in air tight containers. Preparation of Composition Flour : The composite flours were obtained by the mixing of flours made of pearl millet flour, maize flour in the ratio various coarse grains and green leafy vegetables. Chickpea (CF) pearl millet (PMF) maize, MF dehydrated drumstick leaf powder in different proportions T 1 (CF-10%, PMF-10%, MF- 10%, DDLP-5%) T 2 (CF-15%, PMF-10%, MF-10%, DDLP-10%) and T 3 (CF-20%, PMF-10%, MF-10%, DDLP-15%). Pasta Production : Pasta were prepared by blending of composite flour with warm water The mixtures were thoroughly worked to form doughs. The formed dough was allowed to rest for 20 mins, then kneaded. Dough was extruded using an extruder. The Pasta strands were put in cleaned aluminum trays and oven dried at 60°C. Mixing of ingredients (Composite Flour, warm water,) Dough Kneading Extruding/cutting Drying at 60°C Packaging Pasta Fig. 1: Flow chart for Pasta production The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017 Received 03-07-2016 Accepted 25-01-2018
Transcript of UTILIZATION OF COMPOSITE FLOUR FOR DEVELOPMENT · Aziah and Komathi, 2009). Thus, several...
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UTILIZATION OF COMPOSITE FLOUR FOR DEVELOPMENTOF VALUE ADDED PASTA
Sushila Verma, Alka Gupta and Sarita Sheikh
ABSTRACTThe present research work on preparation and evaluation of composite flours were carried out to develop nutritious flour from variouscoarse grains and green leafy vegetables Composite flour were prepared with Chickpea (CF) pearl millet (PMF) maize, MF dehydrateddrumstick leaf powder in different proportions T1 (CF-10%, PMF-10%, MF-10%, DDLF-5%) T2 (CF-15%, PMF-10%, MF-10%, DDLF-10%) and T3 (CF-20%, PMF-10%, MF-10%, DDLF-15%) Organolaptic evaluation was done of the pasta. Result showed that treatment T2
got higher sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples therefore itcan be concluded that Incorporation of coarse grains and green leafy vegetables can improve sensory quality of pasta.
Key Words- Pasta, Organolaptic Evaluation, Composite Flour.
Research Fellow, Assistant Professor, Dean,Department of Foods and Nutrition
Department of Home Science, Ethelind School of Home Science, SHUATS, Allahabad - 211007
INTRODUCTIONMilligan et al. (1981) defined composite flour as a mixture of
flours, starches and other ingredients intended to replace wheatflour totally or partially in bakery and pastry products. Shittu etal. (2007) also agreed with that as the composite flours used wereeither binary or ternary mixtures of flours from some other cropswith or without wheat flour. The use of composite flours had afew advantages for developing countries such as Malaysia interms of: i) the saving of hard currency; ii) promotion of high-yielding, native plant species; iii) a better supply of protein forhuman nutrition; and iv) better overall use of domestic agricultureproduction (Berghofer, 2000; Bugusu et al., 2001). Compositeflour is considered advantageous in developing countries as itreduces the importation of wheat flour and encourages the useof locally grown crops as flour (Hugo et al., 2000; Hasmadi etal., 2014). Local raw materials substitution for wheat flour isincreasing due to the growing market for confectioneries (NoorAziah and Komathi, 2009). Thus, several developing countrieshave encouraged the initiation of programmes to evaluate thefeasibility of alternative locally available flours as a substitutefor wheat flour (Abdelghafor et al., 2011).
Pasta is a stable food product that is produced mainly by mixingdurum wheat semolina and water (Sozer, 2009). In recent years,pasta has become recognized as a healthy food, with a low fatcontent, no cholesterol and a low glycaemic index (Cleary andBrennan, 2006). In pasta processing, gluten is considered to bethe most significant factor related to pasta cooking quality(Dexter and Matsuo, 1978). Gluten consists of gliadin andglutenin and is responsible for elasticity and al dente chewabilityof pasta, which is highly appreciated by consumers (Sozer, 2009).
MATERIALS AND METHODThe investigation was conducted in the Department of Foods
and Nutrition, Ethelind School of Home Science, SamHigginbottom University of Agriculture, Technology AndSciences (SHUATS), Allahabad. The details of the materials,
experimental procedure and techniques to be adopted during thecourse of the investigation were as follows:
Experimental Site : The present investigation was carried outin the Nutrition Research Laboratory, Foods and Nutrition,Ethelind School of Home Science, SHUATS, Allahabad.
Procurement of Raw Materials : The raw materials forpreparation of composite flour like Pearl millet, Maize, Chickpeaand drumstick leaves were purchased from the local market ofAllahabad district. Only the fresh and sound leaves werecollected. These leaves were washed with the help of clean waterso as to remove the dirt and other disease causing organismsand were tray dried for 60 to 65° C for 6-7 hours powdered andstored in air tight containers.
Preparation of Composition Flour : The composite flours wereobtained by the mixing of flours made of pearl millet flour, maizeflour in the ratio various coarse grains and green leafy vegetables.Chickpea (CF) pearl millet (PMF) maize, MF dehydrated drumstickleaf powder in different proportions T1 (CF-10%, PMF-10%, MF-10%, DDLP-5%) T2 (CF-15%, PMF-10%, MF-10%, DDLP-10%)and T3 (CF-20%, PMF-10%, MF-10%, DDLP-15%).
Pasta Production : Pasta were prepared by blending ofcomposite flour with warm water The mixtures were thoroughlyworked to form doughs. The formed dough was allowed to restfor 20 mins, then kneaded. Dough was extruded using an extruder.The Pasta strands were put in cleaned aluminum trays and ovendried at 60°C.
Mixing of ingredients (Composite Flour, warm water,)
Dough Kneading
Extruding/cutting
Drying at 60°C
Packaging Pasta
Fig. 1: Flow chart for Pasta production
The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017
Received 03-07-2016Accepted 25-01-2018
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Organoleptic Evaluation : Sensory evaluation of the Pasta foracceptability was done by a panel of 10 judges. The panelmembers were instructed about the product and itscharacteristics. Panel members were selected based on theirperformance in initial evaluation trials. Sensory descriptors of thesamples were colour and appearance, taste and flavour, body andtexture and overall acceptability. There are ten numbers of judgesfor the sensory evaluation. The nine point hedonic scale wasused for sensory evaluation (Srilakshmi, 2007).
Statistical Analysis : Analysis of variance technique (ANOVA)and critical difference were used to analyze the data.
RESULTS AND DISCUSSIONOrganoleptic Evaluation of Pasta : In Pasta, T2 scores the best
with regard to all sensory characteristics viz. colour andappearance (9.06 ± 0.36), body and texture (8.00 ± 0.64), taste andflavour (8.75 ± 0.25) and overall acceptability (8.83 ± 0.39) (Figure1). Texture plays an important role in determining the finalacceptance by the consumer, and it is one of the predominantcriteria for assessing pasta quality Similar studies was done by(Gurpreet Kaur, Savita Sharma et al. 2011), produced pastaenriched with different plant proteins (mushroom, defatted soyflour). The pasta containing 8% mushroom powder increased thecooking time. Studied on Sensory Characteristics of DurumWheat/Unripe Whole Banana Flour Blends for SpaghettiFormulation
Sensory acceptability of pasta strongly influenced by sensoryattributes.
REFERENCESAbdelghafor, R. F., Mustafa, A. I., Ibrahim, A. M. H. and Krishnan,P. G. (2011). Quality of bread from composite flour of sorghum
and hard white winter wheat. Advance Journal of FoodScience and Technology 3: 9-15.
Berghofer, E. (2000). Brot als funktionales Lebensmittel.Getreide Mehl Brot 54(3):175-179.
Cleary, L. and Brennan, C. (2006) . The influence of(13)(14)--D-glucan rich fraction from barley onthe physico-chemical properties and in vitro reducingsugars release of durum wheat pasta. InternationalJournal of Food Science and Technology 41: 910-918.
Dexter, J. E. and Matsuo, R. R. (1978). The effect of gluten proteinfractions on pasta dough rheology and spaghetti makingquality. Cereal Chemistry 55: 44-57.
Gurpreet Kour, Savita Sharma, H. P. S. Nagi (2011) Enrichmentof pasta with different plant proteins. J Food SciTechnol. 50(5): 1000-1005.
Hugo, L. F., Rooney, L. W. and Taylor, J. R. N. (2000). Maltedsorghum as a functional ingredient in composite bread.Cereal Science 79(4): 428-432.
Milligan, E. D., Amlie, J. H., Reyes, J., Garcia, A. and Meyer, B.(1981). Processing for production of edible soy flour.
Journal American Oil Chemistry Social 58: 331.Noor Aziah, A. A. and Komathi, C. A. (2009). Acceptability
attributes of crackers made from different types ofcomposite flour. International Food Research Journal16: 479-482.
Shittu, T., Raji, A. O. and Sanni, L. O. (2007). Bread fromcomposite cassava-wheat flour: I. Effect of baking timeand temperature on some physical properties of breadloaf. Food Research International 40: 280-290.
Sozer, N. (2009) . Rheological properties of r ice pastadough supplemented with proteins and gums. FoodHydrocolloids 23: 849-855.
Srilakshmi, B., (2007). Food Science. 2nd Edition, Delhi: NewAge International Limited, Publishers, 70- 71.
Figure - 1. The average sensory scores of differentparameters in control and treated sample ofPasta
Table-1 : Percentage of ingredients used to preparedcomposite flour.
S.I Ingredients (gm) T0 T1 T2 T3
1. Wheat flour 100 65 55 452. Pearl millet flour - 10 10 103. Maize flour - 10 10 104. Chickpea flour - 10 15 205. Dehydrated drumstick leaf powder - 5 10 15
CONCLUSIONThe study indicated that Pasta produced from T2 (CF-10%,
PMF-10%, MF-10%, DDLF-5%) were preferred to others. Theoverall results showed that substitution of wheat flour withcoarse grains Pearl Millet Flour, Maize Flour, Chickpea Flour anddrumstick leaf flour can be used in the production of Pasta.
Sushila Verma, Alka Gupta and Sarita Sheikh
