Development of pasta products using cereal pulse blends

Abstract

Pasta products are one of the most ancient food forms in which wheat has been consumed. A study was conducted to prepare spaghetti with the incorporation of cereal pulse blends and to find out its keeping quality when packed in polyethylene bags of 200 gauge (P1) and 400 gauge (P2) stored at room temperature. The cooking qualities, nutritional and organoleptic characteristics of spaghetti were assessed during the storage period of 180 days. The cooking time, cooked volume, cooked weight and water absorption except cooking loss of spaghetti was decreased with the addition of cereal pulse blends. A gradual increase in moisture, protein, fat, crude fibre and ash content was observed in cereal pulse blended spaghetti. T1 and T2 samples was found to be the best treatments which contained minimum cooking time and cooking loss and more nutrients and also scored the maximum score for all the sensory attributes among the other cereal pulse blended samples. All the spaghetti samples packed in packaging material P2 retained more nutrients than P1. P2 had lesser microbial load than P1. Cereal pulse blended spaghetti packed in both the packaging material (P1 and P2) had an equal acceptability interms of organoleptic characteristics during storage. The cost of production of cereal pulse blended spaghetti is lesser than the market sample.