Development of Ready to Cook (RTC) Pasta and Vermicelli from Kodo Millet (Paspalum scorbiculatum) Using Cold Extrusion Technology
Vishwaradhya M Biradar *
Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur, 584104, India and Department of Processing and Food Engineering, College of Agricultural Engineering, GKVK, Bengaluru, 560065, India.
Viresh Kumargouda
Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur, 584104, India and Department of Processing and Food Engineering, College of Agricultural Engineering, GKVK, Bengaluru, 560065, India.
Suresha, K. B
AICRP on PHET (ICAR), UAS, GKVK, Bengaluru, 560065, India.
Mohithkumar G.V
Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, Raichur, 584104, India and Department of Processing and Food Engineering, College of Agricultural Engineering, GKVK, Bengaluru, 560065, India.
Shobha D
Post-Harvest Engineering and Technology, AICRP on PHET (ICAR), UAS, GKVK, Bengaluru, 560065, India.
*Author to whom correspondence should be addressed.
Abstract
Pasta and vermicelli products are in high demand worldwide and serve as effective carriers for delivering nutrition. This study focused on developing pasta and vermicelli using kodo millet and whole wheat flour, by investigating four different formulations. Based on cooking and sensory attributes, the pasta and vermicelli were optimised. With cold extrudates containing 60 % of kodo millet flour and 40 % of whole wheat flour (T4) showed superior characteristics compared to other treatments. The optimised cold extruded products were analysed for physico-chemical and proximate according to Deshpande and Poshadri (2011), Launay and Lisch (1983), Anderson (1982), AOAC (1980) respectively and 9-point hedonic scale was used to adjudge the sensory characteristics and also studied cooking characteristics according to standard methodologies. In which they (both pasta and vermicelli) showed similar (on far) physico-functional characteristics. The optimised pasta and vermicelli were then stored in metallized polyester pouches (50 µm thickness) under ambient conditions for three months. During this storage period, parameters such as moisture content and sensory attributes were monitored at 15-day intervals to assess the stability of the cold extruded products. The study provides valuable insights into the development and storage stability of nutritious pasta and vermicelli products made from kodo millet and whole wheat flour.
Keywords: Cooking parameters, moisture content, sensory attributes, storage period