Abstract
Natural nutritional resources like cereals, legume, fruits and vegetables contains plenty of nutrients as antioxidants, vitamins, dietary fibres, minerals, proteins and phenolic compounds. Incorporation of these nutritional resources in staple foods like pasta increases nutritional as well as functional value for health improvement or disease prevention. Amaranthus and Soy has been traditionally considered as an important functional component in ancient meals, and are also popular crops due to its high nutritional value and easy availability which suggests their incorporation in main stream meals and snacks to fight malnutrition. In the current study, an attempt has been made to fortify the pasta with varying proportion of Amaranth Leaf Powder (ALP) and Defatted Soy Flour (DSF) alone and in combination with Control pasta to improve the nutritional components. Since, the fortification may affect the different properties of pasta, therefore the sensory, cooking and physical properties (flours) of the Control and fortified pasta were studied. Results of this study indicated that the Control pasta fortified with DSF (16%) and ALP (6%) alone and in-combination {Control: DSF (16%): ALP (6%)} scored highest sensory acceptability in comparison to other combinations. Control pasta with DSF (16%) shown the maximum bulk density and swelling capacity. The maximum gluten content was found in Control pasta as compared to other groups. There was minimum gruel loss observed in case of Control: DSF in comparison to other fortified groups. Taken together, the current study suggested that the fortification of pasta with DSF and ALP could be one of the potential approaches for enhancing the nutritional value with the highest acceptability of staple food like pasta particularly in respect of ease of preparation, sensory appeal, long storage capability and cost effectiveness.
Published Version
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