Standardization of Drying Temperature and Time for Surimi Powder Fortified Pasta

Author: Asik Ikbal, S. Chowdhury, S. Nath, K.C. Dora, P. Murmu, S. Roy and A. Bhattacharya

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Abstract

Pasta, prepared from wheat or semolina flour, has gained worldwide popularity due to its ease of preparation, affordability and nutritional benefits. However, it often lacks specific amino acids, namely lysine and methionine, as these components are limited in the cereal proteins present in wheat. Therefore, enhancing the nutritional profile of pasta may necessitate the inclusion of proteins from alternative sources that are abundant in essential amino acids. Fish, known for its richness in lysine, methionine, omega-3 fatty acids, as well as vitamins such as A, D, B6, and B12, along with minerals like iron, zinc, iodine, selenium, potassium and sodium, emerges as a promising option. Dried surimi powders, derived from fish, can be conveniently utilized to fortify the protein content of carbohydrate-rich pasta made from cereals. As the conventional method for preparing and storing fish protein-enriched pasta faces limitations, the aim of this study was to establish a standardized drying temperature and duration for 10% Tilapia surimi powder fortified pasta. The nutritionally enriched, low- carb, low calorie raw pasta was dried at different temperatures (60°C, 70°C and 80°C) to standardize the time and temperature for drying before storage in ambient temperature. Moisture content (11.54±0.47%) was achieved after 64 minutes of drying at 70°C followed by ‘best’ overall acceptability (4.10±0.42) by 30 expert sensory panellist members. Therefore, based on highest protein content (21.68±0.38%) and significantly (p<0.05) lowest carbohydrate content (60.53±0.45%) followed by sensory evaluation, 10% Tilapia surimi powder fortified pasta dried at 70°C for 64 minutes was chosen to be the optimum drying temperature and time.

Keywords

Tilapia surimi powder, value- added fishery product, cereal-based pasta

Conclusion

To standardize the drying temperature with time of 10% Tilapia surimi powder fortified pasta, from the above quality analysis it is evident that after 64 minutes of drying at 70°C, the residual moisture content was 11.54±0.47% with the highest protein content (21.68±0.38%) and significantly (p<0.05) lowest value of carbohydrate content followed by mean overall acceptability score of 4.10±0.42 by expert sensory panellist members. This pasta was designated as best after sensory evaluation. Thus, it can be inferred that the optimum drying temperature for drying of 10% Tilapia surimi powder fortified pasta is 70°C for a period of 64 minutes.

References

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How to cite this article

Asik Ikbal, S. Chowdhury, S. Nath, K.C. Dora, P. Murmu, S. Roy and A. Bhattacharya (2024). Standardization of Drying Temperature and Time for Surimi Powder Fortified Pasta. Biological Forum – An International Journal, 16(1): 125-131.