Development of spice mixture (Masala) for gluten free pasta and its shelf life study

Veena Uk, S. D
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Abstract

Spirulina was incorporated to gluten free Quality Protein Maize (QPM) pasta at various levels (2, 4, 6, 8 and 10%) to standardise the level of incorporation. The suitable flour ratio among several combinations tested for gluten free pasta was determined to be QPM flour (Q) 60%, black gram flour (B) 30%, defatted soy flour (S) 8% and guar gum (G) 2% (Q60:B30:S8:G2) for QPM pasta and QPM flour (Q) 60%, black gram flour (B) 30%, Spirulina (Sp) 6%, defatted soy flour (S) 2% and guar gum (G) 2% (Q60:B30:S2:Sp6:G2) for spirulina pasta. Steaming the ingredients for one hour, mixing and kneading for 30 minutes followed by refrigeration (4 °C for 15 minutes) yielded a rupture free pasta. Spice mixture M5 containing salt (1.5 g), turmeric (1.5 g), coriander seeds (1.5 g), red chilli powder (1.2 g), corn flour (0.75 g), citric acid (0.3 g) and fenugreek seeds (0.1 g) at the rate of 10 g per 100 g of pasta was best accepted among different combinations tested (M1, M2, M3, M4 and M5). The sensory scores of gluten free (QPM and Spirulina pasta) and control pasta (100% whole wheat flour) was found to be within the acceptable range (> 7.5 sensory score) in both the packaging materials during six months of storage. The increase in moisture content of pasta irrespective of the type of packaging was noticed. The highest peroxide value was noticed in polyethylene terephthalate (PET) package which indicated that metalized polyester polyethylene (MPP) package had high oxygen barrier property than PET package. At the end of storage period, QPM pasta had slightly higher values for FFA followed by spirulina pasta.
无麸质面食用香料混合物(Masala)的研制及其保质期研究
在无麸质优质蛋白玉米(QPM)面食中添加不同水平(2、4、6、8和10%)的螺旋藻,以规范螺旋藻的添加水平。确定无筋面食的适宜配合比为:QPM粉(Q) 60%、黑克面粉(B) 30%、脱脂豆粉(S) 8%、瓜尔胶(G) 2% (Q60:B30:S8:G2)、QPM粉(Q) 60%、黑克粉(B) 30%、螺旋藻(Sp) 6%、脱脂豆粉(S) 2%、瓜尔胶(G) 2% (Q60:B30:S2:Sp6:G2)。将食材蒸一小时,搅拌和揉面30分钟,然后冷藏(4°C, 15分钟),就能做出不破裂的意大利面。香料混合物M5含有盐(1.5 g)、姜黄(1.5 g)、香菜籽(1.5 g)、红辣椒粉(1.2 g)、玉米粉(0.75 g)、柠檬酸(0.3 g)和葫芦巴籽(0.1 g),以每100 g面食10 g的比例在不同的组合(M1、M2、M3、M4和M5)中被接受。无麸质面食(QPM和螺旋藻面食)和对照面食(100%全麦面粉面食)在6个月的贮藏过程中感官评分均在可接受范围内(> 7.5)。注意到面食含水量的增加与包装类型无关。过氧化值在聚对苯二甲酸乙二醇酯(PET)包装中最高,表明金属化聚酯聚乙烯(MPP)包装比PET包装具有更高的阻氧性能。贮藏结束时,QPM意面的游离脂肪酸含量略高,螺旋藻意面次之。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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