Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products

Abstract

The study aimed to investigate the appropriate technology for the development of modified starch and standardize the millet-based bakery and pasta products incorporated with modified starch and measure the glycemic index of the standardized therapeutic baked and pasta products. The physical modification and chemical modification techniques were performed to optimize the technology for modified starch. Refined wheat flour was substituted with millet flour, modified starch and pulse flour at various percentages to optimize the flour blend for pasta and bakery products. The products were subjected to in vitro study to measure the glycemic index. Physical modification technique, i.e. autoclave-cooling, was found to be optimum for the development of modified starch. The optimum flour blend for pasta products was whole wheat flour(50%), millet flour (25 and 50%), cassava modified starch (15 and 25%) and green ram flour (10%) and it was found to be acceptable without affecting its sensory attributes. The optimum blend for bread was whole wheat flour (50%), kodo / barnyard millet flour (50%) with cassava modified starch (10%) and for low-fat cookies, it was millet flour (20%) and modified starch (15 %). Among the three pasta products, noodles and macaroni were found to be highly acceptable with minimum cooking loss. The in vitro study showed that the pasta products have a hypoglycemic effect suitable for lifestyle disorder patients and do not involve high production costs and earn good returns to the entrepreneurs.