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Optimization of ingredient levels for the development of peanut based fiber rich pasta

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Abstract

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Tezpur, Assam, 784028, India

    Laxmikant S. Badwaik & Dibyakant Seth

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Kamlesh Prasad

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  1. Laxmikant S. Badwaik
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  2. Kamlesh Prasad
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  3. Dibyakant Seth
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Correspondence to Laxmikant S. Badwaik.

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Badwaik, L.S., Prasad, K. & Seth, D. Optimization of ingredient levels for the development of peanut based fiber rich pasta. J Food Sci Technol 51, 2713–2719 (2014). https://doi.org/10.1007/s13197-012-0779-8

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  • DOI: https://doi.org/10.1007/s13197-012-0779-8

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