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 Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab, info@foodresearchlab.com 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. 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. I. 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. 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. In short they are a great source of carbohydrates. But at the same time, it does not include a lot of proteins and dietary fiber making it less healthy if too much is consumed. II. NUTRITIONAL COMPOSITION Excessive consumption of these products is leading to health problems mainly obesity. While the nutritional requirement needs to be fulfilled in them, In a study conducted by the Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Poland, the addition of (1,3)(1,4)-β-D- glucans led to an increase in the water solubility index (WSI), water absorption index (WAI) and viscosity of products. 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. 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. 1 Copyright © 2021 Food Research Lab. All rights reserved

2. Lot many food development companies develop exceptional new food products and offers technical services including food product research. proteins over the normally manufactured products by 35.15%. 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 customer6. 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 consumption7. 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. REFERENCES: 1. 10 Improvement of nutritional and functional properties of extruded food products; Valentina Obradović;2014 Journal of Food and Nutrition Research 53(3):189-206 Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat _-Glucans, Xanthan Gum, and Vital Gluten;2020; Ada Kraw˛ecka , Aldona Sobota and Emilia Sykut-Doma´ nska Effect of durum wheat cultivars on physico- chemical and sensory properties of spaghetti; Lucia Padalino 1, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò, Matteo Alessandro Del Nobile; J Sci Food Agric2014 Aug The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions; ; LWT, Volume 112, September 2019, 108252; CátiaSaldanha do Carmoa , PaulaVarelaa, ClairePoudrouxa, TzvetelinDessevb, KristinMyhrera AnneRiedera, HanneZobela, StefanSahlstrøma, Svein HalvorKnutsena Nutritional, physical and sensory properties of extruded products from high-amylose corn grits; October 2017;Emirates Journal of Food and Agriculture 29(11):846; Linsan Liu, Silu Li,Yibo Li, Yuyue Zhong Development of Nutrient Rich Extruded Product using Rice, Finger Millet, Soybean and Mango Seed Kernel Flour; P. S. Sapariya* , V. P. Sangani and M. H. Muliya;ijcmas.2020.907.139 III. EXTRUSION TECHNOLOGY IN SNACKS 2. 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. The resulting snacks contained 3.5 g of β-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. 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.5 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 3. 4. 5. 6. 7. Extruded snacks from industrial by-products: A review; Simona Grasso; Trends in Food Science & Technology; Volume 99, May 2020, Pages 284-294 2 Copyright © 2021 Food Research Lab. All rights reserved