Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1756–1766 | Cite as

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta

Original Article

Abstract

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60–105 °C) and screw speed (100–200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

Keywords

Gelatinization Cooking Color Total phenolic content Total flavanoid content Antioxidant activity 

Notes

Acknowledgements

DST INSPIRE Fellowship was provided for carrying out work and authors acknowledge their support.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Food Technology, KVK AnantnagSher-e-kashmir University of Agricultural Science and Technology- KashmirAnantnagIndia
  2. 2.Department of Food Science and TechnologyPAU LudhianaLudhianaIndia

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