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- W2801103564 abstract "Present investigation was carried out with an aim to prepare nutrient rich pasta (noodles, macroni and spaghetti) from composite flour prepared by incorporation of 5, 10, 15 and 20% levels of oat flour, malted ragi flour and soy flour in durum wheat flour. The developed pasta was assessed for their cooking quality and organoleptic acceptability. It was observed that, control pasta showed higher cooking time (9.09 to 10.13 min) and cooked weight (27.87 to 28.31g/10g) but cooking loss (1.83 to 1.92%) was found to be lower than fortified pasta. While all the four types of nutrient rich pasta (noodles, macroni and spaghetti) showed lower cooking time and higher cooking loss. Cooked weight was found lower because of more solid loss. Pasta made from Type-I (85:5:5:5), Type-II (70:10:10:10) and Type-III (55:15:15:15) composite flour had desirable cooking characteristics. Overall acceptability scores of nutrient rich pasta made from Type-1, Type-II and Type-III composite flour were ‘liked slightly’ to ‘liked very much’ by the panelists. However, further increase in the level of incorporation adversely affected the cooking and sensory characteristics. Pasta could be fortified with 15% level of oat flour, malted ragi flour and soy flour in durum wheat flour without substantial changes in pasta characteristics." @default.
- W2801103564 created "2018-05-17" @default.
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- W2801103564 date "2018-04-10" @default.
- W2801103564 modified "2023-10-18" @default.
- W2801103564 title "Cooking Quality and Acceptability of Nutrient Rich Pasta Developed from Composite Flour" @default.
- W2801103564 doi "https://doi.org/10.20546/ijcmas.2018.704.065" @default.
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