formulation and evaluation of millet based pasta products by incorporating flaxseed flour mrudula

104 Pages·2016·60.4 MB·English

FORMULATION AND EVALUATION
OF MILLET BASED PASTA
PRODUCTS BY INCORPORATING
FLAXSEED FLOUR

MRUDULA KONIDENA
B.H.Sc

MASTER OF SCIENCE IN FOOD TECHNOLOGY

2011
FORMULATION AND EVALUATION OF
MILLET BASED PASTA PRODUCTS BY
INCORPORATING FLAXSEED FLOUR

BY
Mrudula Konidena

B.Sc. (Home Science)
THESIS SUBMITTED TO ACHARYA N. G. RANGA
AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT
OF THE REQUIREMENTS FOR THE AWARD OF THE
DEGREE OF
MASTER OF SCIENCE IN FOOD TECHNOLOGY

CHAIR PERSON: DR.T.V. HYMAVATHI

DEPARTMENT OF FOODS AND NUTRITION
POST GRADUATE AND RESEARCH CENTRE
RAJENDRANAGAR, HYDERABAD - 500 030
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
2011
CERTIFICATE

Ms MRUDULA KONIDENA has satisfactorily prosecuted the course of research
and that the thesis entitled “FORMULATION AND EVALUATION OF MILLET
BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR”
submitted is the result of original research work and is of sufficiently high standard to
warrant its presentation to the examination. I also certify that neither the thesis nor part
thereof has been previously submitted by her for a degree of any university.

Date: Chairperson
CERTIFICATE

This is to certify that the thesis entitled “FORMULATION AND EVALUATION
OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED
FLOUR” submitted in partial fulfillment of the requirements for the degree of MASTER
OF SCIENCE IN FOOD TECHNOLOGY of the Acharya N.G.Ranga Agricultural
University, Hyderabad, is a record of the bonafide original research work carried out by
Miss. MRUDULA KONIDENA under our guidance and supervision.
No part of the thesis has been submitted by the student for any other degree or
diploma. The published part and all the assistance received during the course of
investigations have been duly acknowledged by the author of the thesis.

Thesis approved by the Student Advisory Committee
Chairperson Dr. T.V.Hymavathi
Associate Professor
Department of Foods and Nutrition
PGRC
ANGRAU
Rajendranagar, Hyderabad

Member Dr. Anurag Chaturvedi
Associate Dean,
College of Home Science
Saifabad,
Hyderabad

Member Dr. N. KRISHNAIAH
Professor
Department of veterinary public health
College of Veterinary Science
SVVU
Rajendranagar, Hyderabad.

Date of final viva-voce:
DECLARATION

I, MRUDULA KONIDENA, hereby declare that the thesis entitled
“FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS
BY INCORPORATING FLAXSEED FLOUR” submitted to Acharya N. G. Ranga
Agricultural University for the degree of Master of Science in Food Technology is the result
of the original research done by me. I also declare that no material contained in the thesis has been
published earlier in any manner.

Place: Hyderabad

Date: (MRUDULA KONIDENA)
I.D.No. FST/2009-01
ACKNOWLEDGEMENT

First and foremost, I offer my obeisance to the almighty for his boundless
blessings, which accompanied me in all my endeavors.
I would like to take this opportunity to place my profound sense of gratitude and
deep reverence on record to my Major advisor and chairman of the Advisory Committee,
Dr. T.V Hymavathi, Associate professor, Department of Foods and Nutrition, Post
Graduate and Research centre, Rajendranagar, Hyderabad. The present work bears at every
stage the impression of her wise counsel, concrete suggestions, keen interest, careful and
seasoned criticism and meticulous attention to details. It was indeed a rare privilege for me
to work under her unending inspiration and indomitable spirit.
I wish to express my sincere thanks and gratitude to Dr.Anurag
Chaturvedi, Associate Dean, College of Home science ,ANGRAU, Hyderabad, for acting
as a member of the advisory committee and for her valuable guidance, timely suggestions
during the research work and in completion of this thesis.
I owe my effusive thanks to the member of my Advisory Committee
Dr.N.Krishnaiah, Professor, Department of Veterinary public health, College of
Veterinary Science, Rajendranagar, Hyderabad for his constant guidance, evoking nature
on work at every stage. My sincere thanks are due to him for his critical analysis and
encouragement during the study.
I render my special thanks to Dr. Yasoda Devi, Dr. Lakshmi Devi, Dr.Aparna,
Dr. Uma Maheshwari, and Mr.B.Srinivasan for their kind, enthusiastic and spontaneous
co-operation and helpful suggestions during my research work.
Diction does not suffice to express my sense of love, affections to my beloved
parents Sri K.Anjaneya Sarma and K. V Latha for their blessings, moral support,
constant encouragement, incessant inspiration and love. I wish to convey my heartfelt
thanks to my sister K. Manasa Veena for her constant help and support to bring out the
best in every aspect.
I am very much indebted and thankful to Mrs.Spandana, Research Associate for
her constant help and encouragement during my study and all of my department staff for
their encouragement during the course of my study.
My meager vocabulary is not enough to express my deepest thanks to Kavya, for
being with me all through the study, giving technical inputs and the fun we had during the
study. A special mention to Divya, Aditya, Alekhya and Chaitanya who have constantly
been my pillars of support and encouraged me with their unparalleled affection during the
study.
Words fail to express my heartfelt thanks to my friends Harsha, Lakshmi Aparna,
Meena, Aparna, Sowmya, Lavanya, Sharat and Sharanya for their co-operation, moral
support and transcendent suggestions during the course of my study.
My heartfelt thanks to beloved seniors Bala Tripura Sundari and Pavani for
their timely help, encouragement and moral support during the study.
Finally I am very much thankful to Acharya N. G. Ranga Agricultural
University and Government of Andhra Pradesh for the support received during the
course of investigation.

Place: Hyderabad

Date: (MRUDULA KONIDENA)
LIST OF CONTENTS
Chapter Title Page No.
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-16
III MATERIAL AND METHODS 17-23
IV RESULTS AND DISCUSSION 2 4 - 4 8
V SUMMARY AND CONCLUSIONS 4 9 - 5 0
LITERATURE CITED 51-61
APPENDICES 62-88
LIST OF TABLES

TABLE PAGE
TITLE
NO. NO.
1 Fatty acid content of flaxseed 12
Formulations used for development of flaxseed flour
2 18
incorporated wheat and wheat+sorghum pasta:
Effect of formulations on the drying characteristics of flaxseed
25
3 flour pasta formulations
Percent water absorption of flaxseed flour incorporated wheat
26
4 and wheat+sorghum pasta
Cooking quality parameters of flaxseed flour incorporated
5 wheat and wheat+sorghum pasta 28
Mean sensory scores of flaxseed flour incorporated wheat and
6 wheat+sorghum pasta 37
Mineral, dietary fiber and resistat starch or selected flaxseed
7 flour incorporated wheat and wheat+sorghum pasta. 42
Mean sensory scores of flaxseed flour incorporated wheat and
wheat+sorghum pasta formulations.
8 47
LIST OF APPENDICES

PAGE
APPENDIX TITLE
NO.

Ι Score card for sensory evaluation of pasta

ΙΙ Estimation of moisture

ΙΙΙ Estimation of protein

ΙV Estimation of fat

V Estimation of ash

VI Estimation of crude fiber

VII Estimation of dietary fiber

VIII Estimation of resistant starches

IX Estimation of minerals

X Estimation of Omega-3 and Omega-6 fatty acids