食品加工および技術ジャーナル

概要

Development and Optimization of Low Glycemic Index Pasta Using Multi Component Mixture Design

Manasa Pachipulusu, Swathi Jarugulla, Akhila Macharla, Raviteja Thanda

This study explains about the benefits of low Glycemic Index (GI) diets over high protein foods. Low GI diets may helpful for the management of obesity by modulating appetite. Multi component mixture design was employed to optimise the cooking conditions of the pasta prepared by incorporating the pulses flour (Green gram (25), black gram (41), Bengal gram (8)), millets flour (Foxtail millet, Finger millet, Kodo millet), and green leafy vegetable flour (raw spinach flour (15) broccoli flour (10)). Millets flour, pulses flour, green leafy vegetables flours were incorporated in the level of (50-55)%, (30-35)%, (10-15)% respectively. The selected formulation trail-2 millets flour (X1-52.5%), Pulses flour (X2-35%), green leafy vegetables powder flour (X3-12.5%) aimed at reduction of calorie value while providing an average increase of crude fibre and protein content. Optimised pasta showed higher protein, dietary fibre content than the control. After the preparation of pasta the physico-chemical properties were analysed by standard procedures for total dietary fibre, total ash content, total fat, moisture content, water absorption, crude protein. Pasta added with these flours might be a dietetic alternative for people with low calorie requirements.