1. Development of pasta with scutch grass powder.
- Author
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Kavivarshini, K., Kumar, T. Nitish, Vijaay, A. A. Kaarthi, Bhuvanram, A., Maurikaa, C. S., and Priya, K. K. Sri Mohana
- Subjects
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PASTA , *SIDDHA medicine , *PASTA products , *FLOUR , *CEREALS as food - Abstract
Spaghetti, noodles, vermicelli, and other similar cereal foods are all part of the pasta family. Because it is both simple to prepare and delicious, pasta's appeal in the Indian market has skyrocketed. The cheap price, simplicity of preparation, and extended shelf life of pasta make it one of the most eaten food items in the world. Pasta products are now being diversified in response to the growing demand for natural, healthful cuisine. Scutch grass, formally known as Cynodon dactylon, is an incredibly valuable plant in ayurveda medicine due to its remarkable therapeutic qualities. Because of its remarkable therapeutic qualities, it has been used widely in Ayurvedic and Siddha medicine for over a thousand years, and it is highly valued. Many medical conditions may be alleviated with the usage of scutch grass, including piles, issues with the skin and eyes, disorders of bleeding, and other gynaecological issues. There is some evidence that scutch grass may have emollient, antibacterial, cyano-genetic, demulcent, depurative, and diuretic properties. Pasta made with fortified scutch grass has several health benefits. The pantry was stocked with refined wheat flour and sea salt. Weighed and combined were dry materials including refined wheat flour, scutch grass powder, and salt. After that, the dough is created within the extruder by adding water to the ingredients. The right die is selected, and then it is extruded. Before being steamed for 5 minutes at 80–100°C, the extruded product is uniformly sliced using a knife. After steaming, let the pasta dry for 4 to 5 hours at 60°C to 80°C. The final product is kept in a sealed container after cooling. The two flours' ultimate compositions were determined after five pilot testing. In this work, the optimal formulation and processing parameters were determined using the Simplex Lattice Design in RSM. The design contained two independent variables with two levels. Scutch grass powder (15g,25g) and refined wheat flour (75g, 85g) were the two parameters that were considered independently. This experiment examined the following dependent variables: optimal cooking time (min), water solubility index (WSI), cooking loss, swelling index, and water absorption index (WAI). It was determined during the testing that the optimal pasta composition was 85g of refined wheat flour and 15g of scutch grass powder. The optimised product was compared to a commercially available one in terms of nutritional analysis, including protein, carbohydrate, fibre, and textural content. To enhance the pasta's form and consistency, more investigation is required. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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