Development of Millet Fortified Cold Extruded Pasta and Analysis of Quality Attributes of Developed Pasta Products

Abstract

The present study was undertaken to develop millet fortified cold extruded pasta products and to study the quality attributes of the developed products. Four pasta samples with different ratios of wheat flour to millet flour (1:0, 8:1, 4:1 and 2:1) were prepared using a single screw pasta extruder. The fresh extruded pasta samples were dried in an axial flow hot air tray dryer at 50°C for 2 hours to reduce the moisture content to 10-12 % wet basis. The fresh and dried pasta were analyzed for moisture content, colour, physical, cooking, textural. Three replications for each sample were followed. The average moisture content of fresh and dried pasta were found out to be 31.73±1.01 % wb and 11.84 ± 1.01 % wb respectively. The moisture content of the market sample was found to be 12.23 % wb. Average specific length of the developed millet fortified pasta products was found to be 27.70 ± 0.99 mm and average sectional expansion ratio was 0.91 ± 0.006. The bulk density of developed pasta varied between 281.71±3.42 and 301.88±16.17 kg.m-3 and average bulk density of the developed pasta and millet proportion are negatively correlated with correlation coefficient of 0.987 and R2 value of 0.976. A decreasing trend in desirable b* values (yellowness) was observed with increase in millet flour content. Highest value of 1.16±0.09 of water absorption ratio was found for sample with 2:1 ratio of wheat to millet flour and lowest value of 0.81±0.07 was obtained for the sample with ratio 1:0. An increase in water absorption ratio with increase in millet flour content in pasta samples was observed with correlation coefficient of 0.971 and R2 value of 0.945 whereas cooking loss was slightly negatively correlated with correlation coefficient of 0.565 and R2 value of 0.319. Highest firmness (205.73N) was observed for sample with ratio 4:1 (S3) followed by samples with 2:1 (S4), 8:1(S2), 1:0 (S1).