Harmeet Singh, Rajan Sharma, Antima Gupta, S. Joshi, B. N. Dar, Baljit Singh, Savita Sharma
{"title":"Characterization of jackfruit seed enriched pasta","authors":"Harmeet Singh, Rajan Sharma, Antima Gupta, S. Joshi, B. N. Dar, Baljit Singh, Savita Sharma","doi":"10.15586/qas.v15i2.1217","DOIUrl":null,"url":null,"abstract":"This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.","PeriodicalId":20738,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"101 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/qas.v15i2.1217","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.