کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762470 | 1624888 | 2017 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta](/preview/png/5762470.png)
چکیده انگلیسی
The investigation explores the possibility of utilizing legume flour (pigeon pea:10-30%) and brown rice flour (35-45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture (28-36%), barrel temperature (70-110 °C) and legume:brown rice ratio on quality responses (in vitro starch and protein digestibility, degree of starch gelatinization, cooking quality, pasting properties, color and textural properties) of pasta. Extrusion processing significantly enhanced in vitro starch and protein digestibility of prepared pasta. The in vitro starch and protein digestibility of pasta ranged between 15.00 and 26.77 g/100 g and 50.34-84.82 g/100 g respectively. Addition of brown rice flour and pigeon pea flour exhibited dominating positive effect on cooking quality of the pasta. Degree of gelatinization of prepared pasta was found in range of 52.13-90.10 per cent. Color characteristics viz. luminosity, redness and yellowness of pasta enhanced with feed moisture. Pasting properties revealed lower peak and final viscosity at higher processing conditions. Firmness of cooked pasta elevated with an increase in the barrel temperature. Acceptability score of health based pasta on the basis of sensory attributes was 8 as inferred from 9 point hedonic scale.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 74, March 2017, Pages 279-287
Journal: Journal of Cereal Science - Volume 74, March 2017, Pages 279-287
نویسندگان
Aasima Rafiq, Savita Sharma, Baljit Singh,