Lovely Professional University, Phagwara, India; AICRP-ICAR, Department of Processing and Food Engineering, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India.
Lovely Professional University, Phagwara, India.
Food Chem. 2019 Aug 15;289:723-728. doi: 10.1016/j.foodchem.2019.03.081. Epub 2019 Mar 22.
Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ± 0.02 to 10.20 ± 0.01%), β-carotene (1336 ± 1.84 to 7624 ± 1.57 µg/100 g), total phenolic content (111.2 ± 0.08 to 176.3 ± 0.84 mg GAE/100 g), dietary fiber (7.08 ± 0.01 to 16.6 ± 0.03%) and ash content (0.59 ± 0.01 to 2.96 ± 0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 ± 0.28).
将萨曼莎无患子果肉（0、10、20、30 和 40%）掺入小麦通心粉中，可提高其营养价值、植物化学物质和抗氧化能力。显著增加果浆的掺入量，可提高抗氧化活性（5.76±0.02 至 10.20±0.01%）、β-胡萝卜素（1336±1.84 至 7624±1.57μg/100g）、总酚含量（111.2±0.08 至 176.3±0.84mg GAE/100g）、膳食纤维（7.08±0.01 至 16.6±0.03%）和灰分含量（0.59±0.01 至 2.96±0.10%）。尽管随着果肉的添加，糊化损失增加，但仍在可接受范围内，即低于 10%。随着果浆添加量的增加，面团的烹饪时间和糊化温度增加。随着果肉添加量的增加，产品的明度（L*）和黄度（b*）降低，而红色度（a*）增加。根据物理、植物化学和感官参数，发现含有 30%果肉的意大利面最受欢迎，总体可接受性为（8.1±0.28）。
