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Effect of green gram semolina (Phaseolus Aureus) on the rheology, nutrition, microstructure and quality characteristics of high-protein pasta

Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 38, Issue: 4, Page: 1965-1972
2014
  • 13
    Citations
  • 0
    Usage
  • 14
    Captures
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Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    13
    • Citation Indexes
      13
  • Captures
    14

Article Description

Split green gram (Phaseolus aureus) was roller milled into semolina and was substituted at 20, 40, 60 and 80% levels in vermicelli making in this study. The ash and protein content increased in blends as the level of green gram semolina (GGS) increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 60% level of GGS. The firmness value increased from 36.20 to 36.80N with 20-60% GGS in pasta. At 80% level of GGS, the cooking loss and stickiness value were highest (7.8% and 0.80N), whereas firmness value and overall quality score were lowest (32N and 27.5/40.0), indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odor making it unacceptable. Hence, 60% GGS was considered optimum in vermicelli. The pasta made with 60% GGS had a protein and dietary fiber contents of 16 and 6%, respectively, with in vitro protein digestibility value of 62%. © 2013 Wiley Periodicals, Inc.

Bibliographic Details

Rajiv Jyotsna; Milind; Suresh D. Sakhare; Aashitosh A. Inamdar; G. Venkateswara Rao

Hindawi Limited

Agricultural and Biological Sciences; Chemistry; Chemical Engineering

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