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Effect of pregelatination on rheology, cooking and antioxidant activity of pasta

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Abstract

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60–105 °C) and screw speed (100–200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

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Acknowledgements

DST INSPIRE Fellowship was provided for carrying out work and authors acknowledge their support.

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Authors and Affiliations

  1. Food Technology, KVK Anantnag, Sher-e-kashmir University of Agricultural Science and Technology- Kashmir, Krishi Vigyan Kendra, Anantnag, J&K, India

    Aasima Rafiq

  2. Department of Food Science and Technology, PAU Ludhiana, Room No. 107, PGA Block, UG Hostel, Ludhiana, Punjab, India

    Savita Sharma & Baljit Singh

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  1. Aasima Rafiq
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  2. Savita Sharma
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  3. Baljit Singh
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Correspondence to Aasima Rafiq.

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Rafiq, A., Sharma, S. & Singh, B. Effect of pregelatination on rheology, cooking and antioxidant activity of pasta. J Food Sci Technol 55, 1756–1766 (2018). https://doi.org/10.1007/s13197-018-3089-y

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  • DOI: https://doi.org/10.1007/s13197-018-3089-y

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