Color, texture, cooking properties and nutritional composition of extruded pasta incorporated with germinated horse gram (Macrotyloma uniflorum) flourc
Abstract
Present study investigated the effect of germination of horse gram on the nutritional, physical and
cooking characteristics of extruded pasta products. Horse gram seeds were germinated for 48 hrs at 20
ºC ± 2 ºC and subjected to drying in a force convention tray drier for 6 hrs at 50ºC. Germinated horse
gram flour was mixed with refined flour and rice flour separately at 90%, 80% and 70% levels and pasta
was prepared using single screw extruder at an extrusion temperature 40 ± 2 ºC with a pressure of 400
rpm. Physical parameters like pasting, color, texture and cooking characteristics were carried out to
select best quality pasta. Extruded pasta with 70% germinated horse gram flour and 30% refined flour
had minimum cooking loss with high firmness and low stickiness in texture profile. Based on this quality,
pasta made with germinated horse gram flour and refined flour (70:30) was analysed for nutritional
composition and sensory characteristics. Germinated horse gram flour as an ingredient in pasta
composition significantly increased (p<0.05) the nutrients such as ash (1.73%), protein (28.99%), fiber
(0.93%), vitamin C (3.09 mcg), calcium (27.92 mg) and phosphorus (386.43 mcg). Pasta cooked with 3
gm spice and vegetables scored higher values in sensory analysis. Hence, incorporation of germinated
horse gram flour in pasta preparation enhanced the nutritional and sensory qualities of pasta with good
acceptability which serve as a suitable food for all age group people.
Downloads
References
Technology. 15:125-145
2. Douglass, J. S. and Matthews. R. H. (1982). Nutrient content of pasta products, Cereal Foods
World 27:558-561. http:/www.pasta.unfpa.org
3. Ghorpade, V. M., and S. S. Kadam. "Germination." W CRC Handbook of World Food Legumes:
Nutritional Chemistry, Processing Technology, and Utilization 3 (1989): 165-176.
4. Martín-Cabrejas, María A. (2003). "Effect of germination on the carbohydrate composition of the
dietary fiber of peas (Pisumsativum L.)." Journal of agricultural and food chemistry (51) 1254-
1259.
5. Urooj, Asna, and Shashikala Puttaraj (1994). "Effect of processing on starch digestibility in some
legumes—an in vitro study." Food/Nahrung 38(1)s:38-46.
6. Torres,A., Frias, J., and Granito, M. (2007). Germinated Cajanus cajan seeds as ingredients in
pasta products: Chemical, biological and sensory evaluation. Food Chemistry. 101: 202-211
1. Antognelli, C. (1980). The manufacture of pasta as a food ingredient: A review. Journal of Food
Technology. 15:125-145
2. Douglass, J. S. and Matthews. R. H. (1982). Nutrient content of pasta products, Cereal Foods
World 27:558-561. http:/www.pasta.unfpa.org
3. Ghorpade, V. M., and S. S. Kadam. "Germination." W CRC Handbook of World Food Legumes:
Nutritional Chemistry, Processing Technology, and Utilization 3 (1989): 165-176.
4. Martín-Cabrejas, María A. (2003). "Effect of germination on the carbohydrate composition of the
dietary fiber of peas (Pisumsativum L.)." Journal of agricultural and food chemistry (51) 1254-
1259.
5. Urooj, Asna, and Shashikala Puttaraj (1994). "Effect of processing on starch digestibility in some
legumes—an in vitro study." Food/Nahrung 38(1)s:38-46.
6. Torres,A., Frias, J., and Granito, M. (2007). Germinated Cajanus cajan seeds as ingredients in
pasta products: Chemical, biological and sensory evaluation. Food Chemistry. 101: 202-211
9. Zhang, J.-H., Tatsumi, E., Ding, C.-H., & Li, L.-T. (2006). Angiotensin I-converting
enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean
products. Food Chemistry, 98. 551–557.
10. Chinnaswamy Appunu, Govindan Ganesan, Michal Kalita, Raghavan Kaushik, Balamurugan
Saranya, Vaiyapuri Ramalingam Prabavarthy, Nair Sudha (2010). Phylogenetic diversity of
Rhizobia associated with horse gram [Macrotyloma uniflorum (Lam.) Verd.] grown in South
India based on gln II, rec A and 16S-23S intergenic sequence analysis.: Current Microbiology,s
62. 1230-1238
11. National Academy of Sciences (1979). In: Tropical legumes: Resources for the future. Report of
an Ad hoc panel of the advisory committee on technology innovation board on science and
technology for international development, Washington, DC.
12. Kadam, S. S. Salunkhe, D. (1985). Nutritional composition, processing and utilization of horse
gram and moth bean. CRC Rev. Food Science and Nutrition. 22. 1-26.
13. Shasi Jain, Vishakha Singh and Shipra Chelawat (2012). Chemical and physiochemical properties
of horse gram (Macrotyloma uniflorum) and its product formulation. Journal of dairying foods &
H.S 31(3).184-190
14. Torres, A., Frias, J., & Granito, M. (2007). Germinated Cajanus cajan seeds as
ingredients in pasta products: Chemical, biological and sensory evaluation. Food
Chemistry, 101(1). 202–211.
15. Vidal-Valverde, C., Frı´as, J., Sierra, I., Bla´zquez, I., Lambein, F., & Kuo, Y. (2002). New
functionsl legume foods by germination: effect on the nutritive value of beans, lentils and peas.
European Food Research and Technology, 215. 472–477.
16. Gallegos-Infante, J. A. (2010). "Quality of spaghetti pasta containing Mexican common bean
flour (Phaseolus vulgaris L.)." Food Chemistry 119.4. 1544-1549.
17. Goni, I., & Valentin-Gamazo, C. (2003). Chickpea flour ingredient slows glycemic response to
pasta in healthy volunteers. Food Chemistry, 81. 511-515
18. Chillo, (2008). "Quality of spaghetti in base amaranthus whole meal flour added with quinoa,
broad bean and chick pea." Journal of Food Engineering 84 (1). 101-107.
19. Petitot, Maud. (2010). "Fortification of pasta with split pea and faba bean flours: Pasta processing
and quality evaluation." Food Research International 43(2). 634-641.
Author(s) and co-author(s) jointly and severally represent and warrant that the Article is original with the author(s) and does not infringe any copyright or violate any other right of any third parties, and that the Article has not been published elsewhere. Author(s) agree to the terms that the IJRDO Journal will have the full right to remove the published article on any misconduct found in the published article.
