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Evaluation of structural, chemical and digestibility properties of multigrain pasta

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Abstract

Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.96%) and FMF (13.04%), were examined for their pasta making potential. Developed multigrain pasta was characterized on the basis of antioxidant, anti-nutritional, in vitro protein and starch digestibility and microstructural properties. The rheological properties (water absorption, development time and departure time), pasting profile (peak and breakdown viscosity) and transition temperature (onset; To, mid; Tp and conclusion; Tc) of MF was higher (P ≤ 0.05) when compared with DWS. Significant improvement in total dietary fibre, antioxidant activity with reduced glycemic index was observed for uncooked multigrain pasta over the control sample (DWS). Multigrain uncooked pasta revealed limitation of higher anti-nutritional factors, reduced protein digestibility and structural strength as compared with control. The cooking of pasta increased protein and starch digestibility of the control and multigrain pasta as an effect of decreased anti-nutritional factors. Results suggest that both SF and FMF can become useful for manufacturing of pasta with improved nutritional value, antioxidant levels and reduced glycemic index.

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Authors and Affiliations

  1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management, Kundli, Sonipat, Haryana, 131028, India

    Dinkar B. Kamble, Rakhi Singh, Savita Rani & Ashutosh Upadhyay

  2. Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, Sonipat, Haryana, 131028, India

    Barjinder Pal Kaur, Nitin Kumar & S. Thangalakshmi

Authors
  1. Dinkar B. Kamble
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  2. Rakhi Singh
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  3. Savita Rani
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  4. Ashutosh Upadhyay
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  5. Barjinder Pal Kaur
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  6. Nitin Kumar
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  7. S. Thangalakshmi
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Correspondence to Rakhi Singh.

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Kamble, D.B., Singh, R., Rani, S. et al. Evaluation of structural, chemical and digestibility properties of multigrain pasta. J Food Sci Technol 58, 1014–1026 (2021). https://doi.org/10.1007/s13197-020-04616-x

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  • DOI: https://doi.org/10.1007/s13197-020-04616-x

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