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Functional properties of pasta enriched with variable cereal brans

Journal of Food Science and Technology volume 49, pages 467–474 (2012)Cite this article

Abstract

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

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Abbreviations

AACC:

(American Association of cereal chemists)

AOAC:

(Association of Official Analytical Chemists)

ADF:

(Acid detergent fiber)

FFA:

(free fatty acid)

HDPE:

(High density polyethylene)

Ml:

(milliliter)

NDF:

(Neutral detergent fiber)

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Acknowledgement

The financial support from the Council of Scientific and Industrial Research (CSIR) New Delhi is gratefully acknowledged.

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Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141 004, India

    Gurkirat Kaur, Savita Sharma, H. P. S. Nagi & Basharat N. Dar

Authors
  1. Gurkirat Kaur
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  2. Savita Sharma
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  3. H. P. S. Nagi
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  4. Basharat N. Dar
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Correspondence to Savita Sharma.

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Kaur, G., Sharma, S., Nagi, H.P.S. et al. Functional properties of pasta enriched with variable cereal brans. J Food Sci Technol 49, 467–474 (2012). https://doi.org/10.1007/s13197-011-0294-3

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  • DOI: https://doi.org/10.1007/s13197-011-0294-3

Keywords

  • Cereal bran
  • Durum wheat semolina
  • Pasta
  • Cooking quality
  • Sensory quality