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Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

Paper ID Volume ID Publish Year Pages File Format Full-Text
19732 43123 2013 8 PDF Available
Title
Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
Abstract

•First time onion powder and hydrocolloid blend incorporated T. durum was developed.•Rheological characterization of onion powder with hydrocolloid blends were studied.•Microstructure of onion powder with hydrocolloid were established.•Outcome of research will be useful for both researchers and food industry.

The present study aims to study the influence of onion powder in pasta processing. Pasta samples at level of 5%, 10% and 15% of substitution of onion powder with Triticum durum flour were prepared. Based on the results, 10% level was optimized and different hydrocolloids like Xanthan Gum, HPMC (Hydroxy propyl methyl cellulose), Guar Gum, Gum Arabica and Fructo-oligo saccharide were added to improve the quality characteristics of the pasta. Onion pasta prepared with these hydrocolloids showed all the quality characteristics comparable to control. Cooking loss of all pasta ranged between 3.6% and 4.9%. Texture studies showed the increase in the shear value with the addition of HPMC (2.14) than control (1.16). Color analysis showed values comparable to control. Descriptive sensory analysis indicated the acceptance of the onion incorporated pasta by panelists. Based on the spectrophotometric analysis, 30.8 mg/100 g (W/W) of total quercetin content was present in onion powder and 2.192 mg/100 g (W/W) of optimized pasta i.e.,71% quercetin retention was found in the optimized onion pasta sample. Hence, study concludes that onion pasta with better quality and sensory characteristics can be developed with HPMC.

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Keywords
Pasta; Onion powder; Microstructure; Cooking loss; Hydrocolloids; Electrophoresis
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Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 4, December 2013, Pages 13–20
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us