International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimization of Initial Dough Moisture Content for Shepu Enriched Proso Millet Based Multi Grain Pasta


Affiliations
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), India
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), India
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), India
     

   Subscribe/Renew Journal


Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5 per cent shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65 per cent, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30 per cent. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus colour, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and, therefore, can be recommended for commercial exploitation.

Keywords

Minor Millets, Pasta, Moisture Content, Proso Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Shepu, Wheat, Little Millet, Sensory Score, Cold Extrusion.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC (2000). Approved Methods of the American Association of Cereal Chemists (10th Edn.) - Moisture determination 44(15A). Minnasota, St. Paul.

  • Balasubramanium, S., Singh, K.K. and Patil, R.T. (2011). Quality evaluation of millet-soy blended extrudates formulated through linear programming. J. Food. Sci. Tech., 49 (4): 450-458.

  • Carini, E., Curti, E., Cassotta, F., Najm, N.E. and Vittadini, E. (2013a). Physico-chemical properties of ready to eat, shelf-stable pasta during storage. J. Food Chem., 144: 74-79.

  • Carini, E., Curti, E., Cassotta, F. and Vittadini, E. (2013b). Water dynamics of ready to eat shelf stable pasta meals during storage. J. Innovative Food Sci. & Emerging Technol., 17: 163-168.

  • Lakshmi, D.N., Aparna, K. and Kalpana, K. (2013). Utilization of fish mince in formulation and development of pasta products. Internat. Food Res. J., 20(1): 219-224.

  • Malleshi, N.G. and Hadimani, N.A. (1993). Studies on milling, physico-chemical properties, nutrient composition and dietary fibre content of millets. J. Food Sci. Technol., 30(1): 17-20.

  • Nisha, A., Mike, J. and Christopher, M.F. (2012). Effect of inulin soluble dietary? bre addition on technological, sensory, and structural properties of durum wheat spaghetti. J. Food Chem., 132: 993-1002.

  • Rao, D.S. and Deosthale, Y.G. (1983).Mineral composition, ionizable iron and soluble zinc in malted grains of pearl millet and ragi. J. Food Chem., 11(1): 217-223.

  • Rao, M.A. (1986). Rheological properties of fluid foods. In: engineering properties of foods, M.A. Rao & S.S.H. Rizvi (Eds.), pp. 1-48.

  • Rathod, P. and Udipi, S.A. (1991). The nutritional quality and acceptability of weaning foods incorporating amaranth. Food and Nutri. Bull. (13), The United Nations University, USA.

  • Subir Kumar Chakraborty, Daya S. Singh, Kumbhar, B.K. and Singh, Dheer (2009). Process parameter optimization for textural properties of ready-to-eat extruded snack food from millet and legume pieces blends. J.Text. Stu., 40 (6): 710-726.

  • Sudha Devi, G., Palanimuthu, V. and Arun Kumar, P. (2013). Development of proso millet based cold extruded product. J. Environ. & Ecol., 31(1A): 212-215.

  • Vijayakumar, P.T. and Mohankumar, B.J. (2009). Formulation and characterization of millet flour blend incorporated composite flour. Internat. J. Agri. Sci., 1(2): 46-54.

  • Zardetto, S. and Rosa, M.A. (2009). Effect of extrusion process on properties of cooked, fresh egg. J. Food Engg., 92 (1): 70-77.


Abstract Views: 508

PDF Views: 2




  • Optimization of Initial Dough Moisture Content for Shepu Enriched Proso Millet Based Multi Grain Pasta

Abstract Views: 508  |  PDF Views: 2

Authors

P. V. Alfiya
Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), India
V. Palanimuthu
Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), India
Santhi Mary Mathew
Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), India
Sudha Devi
Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), India

Abstract


Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5 per cent shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65 per cent, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30 per cent. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus colour, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and, therefore, can be recommended for commercial exploitation.

Keywords


Minor Millets, Pasta, Moisture Content, Proso Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Shepu, Wheat, Little Millet, Sensory Score, Cold Extrusion.

References