Pasta, Noodles, vermicelli, Macaroni and Spaghetti formulation – Balancing Nutrition and Sensory properties

1
Pasta, Noodles, Vermicelli, Macaroni and
Spaghetti Formulation Balancing Nutrition and
Sensory Properties
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
2
Today's Discussion
Introduction Nutritional Composition Extrusion
Technology in Snacks
3
INTRODUCTION
Pasta Noodles Macaroni Spaghetti the very
names themselves gives a mouth- watering
feeling. It reminds one of all the tasty sauces
and spices like oregano and rosemary and cheese
that go into making them. It is considered a
staple food in a lot of countries around the
world. Contd...
4
Due to the current situation of pandemic, it is
expected to rice in the upcoming years due to
changing lifestyles and people turning to more of
home cooking and buying less from the
outside. The extruded food market in
Asia-Pacific, mainly in India and China is
expected to see a growth, though not so much of
a growth North America as compared to other
regions. The major players are some of the big
names in the field like Nestle, Nissin Foods
and Unilever. Extruded products made from whole
wheat flour or all-purpose whole wheat flour
along with fat, sugar and salt. Contd...
5
In short they are a great source of
carbohydrates. But at the same time, it does not
include a lot of proteins and dietary fibre
making it less healthy if too much is consumed.
6
(No Transcript)
7
NUTRITIONAL COMPOSITION
Excessive consumption of these products is
leading to health problems mainly
obesity. While the nutritional requirement needs
to be fulfilled in them, it is also necessary
that it is appealing and tasty enough for people
to consume. There has to be a balance between
both the nutritional and sensory
properties. Contd...
8
This is often a challenge because there is a
possibility of not getting the same sensory
parameters as of the normally available
pasta. The nutritional composition of some of
these extruded products is given in the figure
given below. In a study conducted by the
Department of Plant Food Technology and
Gastronomy,
and Cereals Life Sciences,
Division of Engineering
Technology, University of
Poland, the addition of (1,3)(1,4)-ß-D-glucans
led to an increase in the water solubility index
(WSI), water absorption index (WAI) and
viscosity of products. Contd...
9
(No Transcript)
10
Also an increase in fat, ash, and dietary fiber
content was noted. The cooking quality of the
pasta was also affected, the minimum cooking
time was extended and there was an increase in
loss of dry matter. Further, this experiment
could influence high cooking and sensory
quality. Another study was done where spaghetti
was made using semolina showed the lowest level
of stickiness and maximum hardness. Contd...
11
(No Transcript)
12
The overall quality was found to be the best and
the glyceamic response was recorded to be the
lowest. Hence, durum wheat pasta with a good
balance between nutritional and cooking quality
could be obtained from semolina. Lot many food
development companies develop exceptional new
food products and offers technical services
including food product research.
13
EXTRUSION TECHNOLOGY IN SNACKS
Another project was production of pea- and oat
rich fractions to develop an entirely new range
of extruded snacks using extrusion
technology. The study was done keeping a range
of (146 175 C) as the die temperature and
moisture content between (11.2 and 16.8 dry
basis) aiming at maximizing expansion, while
obtaining a good texture and pleasant sensory
parameters. The product with net moisture
content of 11.2 and die temperature of 160 C
gave the best response. Contd...
14
The resulting snacks contained 3.5 g of ß-glucan
per portion. It was observed to lower cholesterol
and reduces post-prandial glucose response. The
use of high-amylose corn grits (HACG) in extruded
products was also examined. The normal corn
grits were kept as the control to see the level
of variation in terms of the physical and
chemical composition. It was found that the HACG
extrudate had higher protein, fiber, lipid, ash,
resistant starch, zein, calcium, magnesium,
iron, zinc contents and 16 of 17 types of amino
acids compared to the normal corn grits
extrudate. Contd...
15
Also it was found that the sensory parameters
were way better than the control sample The HACG
extrudates had higher values for frangibility,
cohesiveness, chewiness and overall taste with a
lower coarseness and adhesiveness. Another
study that focused on manufacture of extruded
products using soyabean, rice, finger millets
and mango seed kernel flour in various
compositions was seen to increase true proteins
over the normally manufactured products by
35.15. Contd...
16
The physical, functional, biochemical and
sensory properties were seen to improve along
with an increase in the nutritional value of
extruded product for acceptance of customer The
use of food industry by-products such as fruit
and vegetable pomace and bagasse, oilseed cakes,
brewers spent grains, cereal brans and whey is
seen as a potential source of nutritionally
enhancing and eco-friendly compounds. The
intention of using the by-products is to form a
more eco-friendly, diet-friendly and
environment-friendly extruded snacks with lesser
oil sugar and salt consumption. Contd...
17
The quest for the best version both nutritionally
and palatability-wise is still on-going. Food
Research Lab is a leading food research and
development consultant that takes a unique
approach to develop innovative and value-added
food products.
18
Contact Us

• UNITED KINGDOM
• 44- 74248 10299
• INDIA
• 91 9566299022
• EMAIL
• info_at_foodresearchlab.com