Optimization and functionality of millet supplemented pasta

Gull, Amir; Prasad, Kamlesh; Kumar, Pradyuman

doi:10.1590/1678-457X.6745

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 35 (4) • Oct-Dec 2015 • https://doi.org/10.1590/1678-457X.6745 copy

Optimization and functionality of millet supplemented pasta

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.

Keywords:
finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose

Run No.	FMF (g.100g^-1 CF)	PMF (g.100g^-1 CF)	CMC (g.100g-¹ CF)	Water (mL.100g^-1 ingredient premix)	Lightness L*	Firmness (N)	Gruel loss (%)	OAA
1	10	15	2	33	59.83	1.51	7.60	6.40
2	15	7.5	2.5	34	54.75	2.08	7.10	6.40
3	5	7.5	2.5	32	57.40	2.98	6.60	6.80
4	5	7.5	3.5	34	57.40	3.70	5.80	7.90
5	15	22.5	2.5	32	54.58	1.50	8.12	7.20
6	10	15	3	33	54.02	2.40	6.50	7.10
7	5	22.5	3.5	32	53.60	2.65	6.63	8.10
8	15	22.5	3.5	34	53.30	2.85	7.58	7.50
9	10	15	4	33	58.50	3.29	5.30	7.40
10	5	22.5	2.5	34	54.10	2.39	6.96	6.20
11	5	7.5	2.5	34	57.00	3.13	6.21	6.30
12	15	22.5	3.5	32	54.45	2.81	7.60	7.00
13	10	30	3	33	50.10	1.73	8.12	7.50
14	20	15	3	33	52.33	2.30	7.10	6.30
15	10	15	3	33	54.19	2.43	6.58	6.90
16	10	15	3	33	53.10	2.70	6.90	7.00
17	10	15	3	33	54.00	2.51	6.39	7.00
18	10	15	3	31	52.40	2.50	6.43	7.00
19	10	15	3	35	52.00	2.45	6.52	7.00
20	15	7.5	2.5	32	54.98	2.12	7.02	6.10
21	15	7.5	3.5	32	55.10	3.18	5.03	6.50
22	0	15	3	33	56.10	3.26	6.35	7.30
23	10	15	3	33	53.00	2.38	6.48	6.50
24	10	0	3	33	55.10	3.22	5.10	6.80
25	5	22.5	2.5	32	54.40	2.01	6.94	7.30
26	10	15	3	33	54.15	2.53	6.28	6.90
27	5	7.5	3.5	32	58.00	3.11	6.12	7.50
28	15	7.5	3.5	34	54.80	3.09	5.13	7.50
29	5	22.5	3.5	34	52.70	3.02	6.60	7.40
30	15	22.5	2.5	34	56.90	1.45	8.40	6.70

Response	Source of variation	df	Sum of squares	Mean square	F-value
Lightness	Model	14	124.3	8.88	15.99^* * Significant at p<0.05.
	Residual	15	8.33	0.56
	Cor.Total	29	132.6	-
Firmness	Model	14	9.43	0.67	41. 42^* * Significant at p<0.05.
	Residual	15	0.24	0.01
	Cor.Total	29	9.67	-
Gruel Loss	Model	10	20.3	2.03	30.49^* * Significant at p<0.05.
	Residual	19	1.27	0.06
	Cor.Total	29	21.6	-
OAA	Model	14	6.90	0.49	14.87^* * Significant at p<0.05.
	Residual	15	0.50	0.03
	Cor.Total	29	7.40	-

Estimated coefficients
Factor	Lightness	Firmness	Gruel loss	OAA
β0	53.74^ Significant at p<0.0001.	2.49^ Significant at p<0.0001.	6.52^ Significant at p<0.0001.	6.90^ Significant at p<0.0001.
(β₁)	-1.11^* * Significant at p<0.05.	-0.48^ Significant at p<0.0001.	0.46^* * Significant at p<0.05.	-0.38^* * Significant at p<0.05.
(β₂)	-2.12^ Significant at p<0.0001.	-0.64^ Significant at p<0.0001.	1.32^ Significant at p<0.0001.	0.32^* * Significant at p<0.05.
(β₃)	-	0.86^ Significant at p<0.0001.	-0.95^ Significant at p<0.0001.	0.70^ Significant at p<0.0001.
(β₄)	-	-	-	-
(β₁²)	-	0.35^* * Significant at p<0.05.	-	-
(β₂²)	-	-	-	-
(β₃²)	5.87^ Significant at p<0.0001.	-	-	-
(β₄²)	-	-	-	-
(β₁ β₂)	3.65^* * Significant at p<0.05.	-	1.25^* * Significant at p<0.05.	-
(β₁ β₃)	-	0.70^ Significant at p<0.0001.	-0.93^* * Significant at p<0.05.	-0.55^* * Significant at p<0.05.
(β₁ β₄)	-	-0.40^* * Significant at p<0.05.	-	0.80^* * Significant at p<0.05.
(β₂ β₃)	-	0.30^* * Significant at p<0.05.	0.71^* * Significant at p<0.05.	-
(β₂ β₄)	-	-	-	-0.75^* * Significant at p<0.05.
(β₃ β₄)	-	-	-	0.75^* * Significant at p<0.05.
R²	0.93	0.97	0.95	0.93
Lack of fit	0.1819(NS)	0.4279(NS)	0.2613(NS)	0.7501(NS)

Constraints	Goal	Lower Limit	Upper limit	Predicted Values
Finger millet flour g.100g^-1DWS	Target	0	20	20
Pearl millet flour g.100 g^-1DWS	Target	0	30	12
CMC g. 100g^-1DWS	In range	2	4	4
Water, ml. 100 g⁻¹ ingredient premix	In range	31	35	34.71
Lightness L	Target	53.09	54.39	53.74
Firmness, N	Maximum	2.38	2.60	2.5
Gruel loss, %	Minimum	6.55	6.75	6.6
OAA	Maximum	6.74	7.06	6.9

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[1] *Corresponding author: pradyuman@sliet.ac.in