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Optimization of Process Variables for the Development of Flaxseed and Defatted Flaxseed Based Pasta | OMICS International | Abstract
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Optimization of Process Variables for the Development of Flaxseed and Defatted Flaxseed Based Pasta

Ruby Gupta1* and US Shivhare2

1University Institute of Chemical Engineering and Technology, Punjab University, Chandigarh, India

2Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, India

*Corresponding Author:
Ruby Gupta
University Institute of Chemical Engineering and Technology
Punjab University, Chandigarh, India
E-mail: [email protected]

Received date: October 05, 2012; Accepted date: November 14, 2012; Published date: November 16, 2012

Citation: Gupta R, Shivhare US (2012) Optimization of Process Variables for the Development of Flaxseed and Defatted Flaxseed Based Pasta. J Nutr Food Sci 2:172. doi: 10.4172/2155-9600.1000172

Copyright: © 2012 Gupta R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


The present day approach is value addition of convenience foods by incorporating strengthful ingredients, which offer either therapeutic or preventive medicinal health benefits, in addition to provision of their basic nutrition. Flaxseed is one of the nutritional crops as it is rich in omega-3 fatty acids, proteins, dietary fiber and phytochemicals. Central Composite Rotatable Design (CCRD) was used to optimize process parameters for development of flaxseed and defatted flaxseed based pasta products, by response surface methodology with three variables at five levels. The low and high levels of the variables were 70 to 90g for semolina; 10 and 30g for flaxseed or defatted flaxseed; 15 and 20% water (% of amount of semolina and flaxseed) for flaxseed based pasta, and 20 and 30% water (% of amount of semolina and flaxseed) for defatted flaxseed based pasta. Pasta was made by extrusion using a spiral die in pilot plant pasta making machine (D-35, La Parmigiana), followed by convective dehydration to a final moisture content of 7-8% (w.b) to make it shelf stable product. The optimum values for process variable for maximum possible gelatinization, color parameter (L*), overall acceptability, minimum free fatty acid, and color parameter (a*) are semolina 90g, flaxseed 15g and water* 20 for flaxseed based pasta, and semolina 87.79g, flaxseed 15g and water* 30 for defatted flaxseed based pasta.


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