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Study on the Sensory Attributes of Pasta Incorporated with Corn Flour and Jackfruit Seed Flour

Author: V. Anusha, M. Kirthy Reddy and Rita Narayanan

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Abstract

Pasta is a cold extruded staple food of Italian origin. It is a good source of energy and can give fiber, which further helps with stomach problems and lower cholesterol. Addition of functional ingredients by reducing the amount of refined wheat flour will improve nutritional and functional properties of pasta. In the present study trials were conducted to develop a functional pasta by partial substitution of refined wheat flour with 10% corn flour and 10 to 20 percent jackfruit seed flour. The study examined the impact of replacing refined wheat flour with jackfruit seed flour on the sensory assessment of pasta. The results of sensory characteristic evaluation with a nine-point hedonic scale showed that pasta incorporated with 10% jackfruit seed flour and 10% corn flour was acceptable to the panelists. The colour and appearance, flavour, body and texture of pasta with the incorporation of jackfruit seed flour obtained an acceptable score. Hence this jackfruit seed flour incorporated pasta is a potential functional food.

Keywords

Cold extruded, Corn flour, Jackfruit Seed Flour, Sensory analysis

Conclusion

In the present study, pasta made from 10% jackfruit seed flour and 10% corn flour was well received. Replacement of wheat flour with these ingredients led to changes in the sensory characteristics of pasta. The study revealed that incorporation of jackfruit seed flour affects the sensory characteristics of pasta beyond 10%. As per the study, adequate flavouring compound to could be used as a snack for various age groups. This would also enable us to explore the functional properties of jackfruit seed flour and its incorporation in various cold extruded products.

References

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How to cite this article

V. Anusha, M. Kirthy Reddy and Rita Narayanan (2023). Study on the Sensory Attributes of Pasta Incorporated with Corn Flour and Jackfruit Seed Flour. Biological Forum – An International Journal, 15(5a): 71-73.