Vol. 6, Issue 4 (2018)
Process development of pasta from sprouted and whole grains
Author(s): Nataraja BS, Jain SK, Jain NK, Wadhawan N and Khidiya MS
Abstract: The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. The present study was aimed to develop multigrain pasta by partially substituting wheat flour with maize, soybean and bengal gram and fortify the sprouted grain paste in the developed multigrain pasta. Pasta was developed using single screw extruder. Sprouted grain paste of the individual grains was fortified in the multigrain pasta at 5%, 10%, 15% and 20% level of the individual grain quantity on dry basis. Nutritional analyses of pasta were made along with physical properties namely water solubility index, water absorption index and colour were also analysed. The organoleptic qualities of developed pasta samples were analysed by panellists on a nine point hedonic scale. The results indicated that pasta combination with 20% sprouting incorporation level can be used to produce quality pasta product.
Pages: 2502-2507 | 343 Views 71 Downloads
download (6938KB)
How to cite this article:
Nataraja BS, Jain SK, Jain NK, Wadhawan N, Khidiya MS. Process development of pasta from sprouted and whole grains. Int J Chem Stud 2018;6(4):2502-2507.
