title: Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.
abstract: Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.
authors.affiliation: Division of Food Grains and Oilseeds Processing, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004 Punjab India.
authors.forename: D
authors.initials: D
authors.lastname: Mridula
authors.affiliation: Division of Food Grains and Oilseeds Processing, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004 Punjab India.
authors.forename: R K
authors.initials: RK
authors.lastname: Gupta
authors.affiliation: Division of Food Grains and Oilseeds Processing, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004 Punjab India.
authors.forename: Sheetal
authors.initials: S
authors.lastname: Bhadwal
authors.affiliation: Division of Food Grains and Oilseeds Processing, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004 Punjab India.
authors.forename: Harjot
authors.initials: H
authors.lastname: Khaira
authors.affiliation: Division of Food Grains and Oilseeds Processing, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141004 Punjab India.
authors.forename: S K
authors.initials: SK
authors.lastname: Tyagi
keywords: Beetroot juice; Groundnut meal; Optimization; Pasta