Quality assessment of pasta enriched with anthocyanin‐rich black rice bran
2020
Sethi, Swati | Nanda, Saroj Kumar | Manju Bala,
The technological feasibility of incorporation of anthocyanin‐rich black rice bran (BRB) in preparation of functional pasta was examined. Nutritional analysis revealed an overall increase in protein, fat, mineral, and crude fiber content upon addition of BRB. BRB addition above the level of 15% resulted in decline of buyer acceptance as reflected in the sensory scores. Optimization based on quality characteristics and sensory acceptance showed that BRB supplemented pasta (15% BRB) had higher protein (9.99 vs. 8.58 g/100 g), fiber (2.79 vs. 1.37 g/100 g), and anthocyanin (165.27 vs. 0.00 mg/100 g). Incorporation of BRB to the pasta product led to lower water uptake, cooking time, pasta firmness, and stickiness with higher cooking losses. Microstructure and pasting characteristics confirmed the disruption of starch‐protein matrix by addition of BRB and a decline in peak viscosity along with grain swelling ability. The results advocate BRB as a potential component for pasta preparation. PRACTICAL APPLICATIONS: The black rice bran enriched pasta has acceptable physicochemical, textural, and sensory properties, and could be useful as a healthy variant of conventional pasta based on higher antioxidant properties, anthocyanin, and fiber content. The use of a natural source of anthocyanin and fiber moreover could be a credible reason for allowing its use in the preparation of pasta products for global consumption. Furthermore, the scientific exploration of underutilized/non‐conventional varieties of rice in the preparation of convenient foods may help in future developments in the health food industry. Determination of quality parameters of pasta enriched with anthocyanin will provide the necessary information to the pasta manufacturers.
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