Development of Pasta by incorporating Kadamb Fruit (Neolamarckia cadamba) Powder

Abstract

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, the pasta formulation was made using semolina and kadamb fruit powder (KFP). The effect of fortification of KFP on the quality parameters (color, solid loss, percent expansion, hardness, bulk density, and overall acceptability) of pasta was studied. The traditional semolina base was substituted with varying proportions of KFP to get mixtures containing 0%, 5%, 10%, 15%, and 20% KFP. Water was added to achieve a moisture content of 25%. The resultant mixture was blended for 15 minutes and allowed to rest at room temperature for 10 minutes. The mixture was processed through a pasta-making machine. The resulting pasta samples were dried in a tray dryer at 40 °C till the moisture content of 12% and characterization was done. Dietary fiber and calcium contents of dry pasta were increased from 5.21±0.02 % to 15.36±0.02% and 17.57±0.15% to 37.97±0.03%, respectively. The highest overall acceptability, hardness, cooking solid loss, percent expansion, and bulk density were achieved with 10% KFP and 90% semolina were 7.93±0.41, 19.92±0.21N, 6.30±0.46 %, 98.33±6.5%, and 331.67±9.60kg/m3 respectively. FTIR and SEM analysis of pasta confirmed the presence of functional groups and structural changes due to the fiber content from KFP.