Development and characterization of rigatoni pasta from blend of flours of amaranth rice and raw banana

Abstract

Pasta made from refined wheat flour is a widely consumed product all over the world. Maida newlinecan be substituted with other flours to make it a more healthy and nutrient food. The goal of newlinethis study was to develop pasta made from nutritional ingredients such as amaranth, rice and newlineraw banana flour. The functional properties of the composite flour, rheological properties of newlinepasta dough, physico-chemical and storage studies of pasta were determined. The banana newlineflour was substituted with amaranth and rice in percentage of 0, 5, 10, 20 and 30%. The newlineformulations for the pasta (Amaranth: rice: raw banana) were taken as T0 (100: 0: 0), T00 (0: newline100: 0), T1 (47.5: 47.5: 5), T2 (45:45:5), T3 (40:40:20) and T4 (35:35:30). The functional newlineproperties of flours such as swelling capacity, foaming capacity, water absorption capacity and newlineoil absorption capacity were studied. Sample T1 had better values of swelling capacity, newlinefoaming capacity, water absorption capacity and oil absorption capacity as 13.03, 12.04, 269.9 newlineand 253.4 % respectively which was also indicated as the better quality for pasta. Rheological newlineproperties of pasta were determined using the farinographic and extensographic newlineexperimentation. The water absorption decreased and dough development time of all newlinesamples increased which is dependent on the protein content of the pasta dough. In newlineRheological Property, T4 sample had 0.9 min development time, which is good and played newlinevital role in dough formation. The proximate analysis of pasta showed that the fiber content of newlinepasta increased with banana flour incorporation. And the quality of the protein was also better newlinedue to the added amaranth flour in it. Among samples, T2 had moisture, fat, ash, protein, newlinesoluble, insoluble and total dietary fiber of 4.03, 3.19, 2.02, 14.33, 1.57, 5.62 and 7.01 % newlinerespectively, which gave better quality and also more acceptable in terms of sensory evaluation. newlineThe raw banana flour incorporated pasta had 6.58 % fiber content as boththe amaranth and newlineraw banana powder has good content of dietary