Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4159
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dc.contributor.authorPanda, Tarak Chandra-
dc.contributor.authorSeth, Dibyakanta-
dc.contributor.authorDwivedi, Madhuresh-
dc.contributor.authorBansode, Venkatraman-
dc.date.accessioned2023-12-21T05:46:04Z-
dc.date.available2023-12-21T05:46:04Z-
dc.date.issued2023-12-
dc.identifier.citation9th International Food Convention (IFCON), “TRIMSAFE – Technology Re-engineering for Innovation and Mitigating the risk for a Safe, sustainable Affordable & secure Food Eco-system”, CSIR-CFTRI campus, Mysuru, 7-10 December 2023en_US
dc.identifier.urihttp://hdl.handle.net/2080/4159-
dc.descriptionCopyright belongs to proceeding publisheren_US
dc.description.abstractKadamb 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.en_US
dc.subjectKadamb fruiten_US
dc.subjectFTIRen_US
dc.subjectOverall acceptabilityen_US
dc.subjectPastaen_US
dc.subjectSemolinaen_US
dc.subjectTextureen_US
dc.titleDevelopment of Pasta by incorporating Kadamb Fruit (Neolamarckia cadamba) Powderen_US
dc.typePresentationen_US
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