RESUMEN
The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content was highest for kodo flour and lowest for wheat flour among the investigated flours. The higher amount of protein, minerals, biomolecule components, and high fiber content in millet flour makes it a good alternative among other flours to develop millet-fortified, healthier food products. The higher peak viscosity observed for kutki compared to kodo and wheat flour may be due to the lower protein content and higher ash content present in kodo flour. The final viscosities ranged from 2186 to 6453 cP, with the highest for kutki flour, followed by kodo and refined wheat flour. FV increases significantly with an increase in protein and fat content. The greater breakdown viscosity was found for kutki flour, followed by kodo and refined wheat flour, indicating that kutki flour has a low ability to withstand shear stress and heat. Lower setback values indicate a low rate of starch retro gradation and synerisis in refined wheat flour. The greater pasting temperature was shown by kutki flour, depicting the higher energy and time required for cooking and correlating with higher amylose content.
RESUMEN
Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b* and L* values. Quality of pasta developed by different blend ratio of maize, ragi and quinova flours with different levels of CMC, Karaya Gum and dried at different drying temperature and air flow rates were evaluated in terms of L* values (lightness), b* values (yellowness) and Yellowness Index (YI). Results of colour analysis of gluten-free pasta samples indicated a significant effect of flours on L*, b* and YI while drying air temperature have a significant effect on b* values. Pasta samples prepared following optimized formulation 50:25:25 (Maize flour: Ragi, flour: Quinova flour) blend ratio, 5g CMC per 100g of blend ratio, 2.5g Karaya Gum per 100g of blend ratio, 60 0C drying air temperature and 0.78 m/sec. air flow rate provided optimum L*, b* and YI values with overall desirability of 0.545.