Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta
Tóm tắt
The present study aims to explore the feasibility for utilization of semolina from Triticum aestivum and Triticum dicoccum in place of Triticum durum semolina in pasta processing. Pasta samples were prepared from the above mentioned wheat semolina with and without additives (ascorbic acid, dry gluten powder, hydroxy propyl methyl cellulose, and glycerol mono stearate) using lab scale extruder. Pasta samples were evaluated for pasting, protein profiles, cooking, texture, color, sensory, and microstructure parameters. The results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9 °C) but the highest peak viscosity (1,053 BU). The T. aestivum pasta had a cream color (b = 15.69) while the T. dicoccum pasta was brownish (b = 11.91, a = 5.89). The cooking loss was more in the case of T. aestivum pasta (8.20%) compared with T. durum (6.90%) and T. dicoccum (7.12%) samples. Texture studies indicated that T. aestivum pasta had the least ratings on shear value (1.80 N) and overall sensory score of 6.21 N whereas shear value of 2.42 N and sensory scores of 6.89 after T. dicoccum pasta was comparable with that of T. durum pasta (2.46 N and 7.19 N). Scanning electron micrograph studies supported this. It was observed from the results obtained from gel filtration chromatograph that protein subunits play an important role in deciding pasta-making quality of different wheat species. The study also indicated that pasta quality of T. aestivum and T. dicoccum could be improved with unique combination of additives.
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