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Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation


Affiliations
1 Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India
2 Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, India
 

The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.

Keywords

Anti-Nutritional Properties, Cooking, Depigmentation, Pearl Millet.
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  • Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation

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Authors

Kirti Jalgaonkar
Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India
S. K. Jha
Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, India
Manoj Kumar Mahawar
Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, India

Abstract


The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.

Keywords


Anti-Nutritional Properties, Cooking, Depigmentation, Pearl Millet.

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DOI: https://doi.org/10.18520/cs%2Fv115%2Fi6%2F1191-1195