Process optimization of mushroom incorporated pastas (Record no. 290572)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05734nam a22001817a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | SOM/PR PG |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Somitha N S |
| 245 ## - TITLE STATEMENT | |
| Title | Process optimization of mushroom incorporated pastas |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellanikkara |
| Name of publisher, distributor, etc | Department of Community Science, College of Agriculture |
| Date of publication, distribution, etc | 2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvii, 108p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 3# - SUMMARY, ETC. | |
| Abstract | Convenience foods have become an integral part of our food habits. Composite flour technology is a new approach which is done by blending variety of flours to produce various food products. Aiming to develop better quality extruded products, the present study entitled “Process optimization of mushroom incorporated pastas” was proposed with the objectives to standardise mushroom incorporated nutririch pastas and to evaluate its nutritional, organoleptic and shelf life qualities. Oyster mushroom (Pleurotus florida) was procured from the Department of Plant Pathology, College of Agriculture, Vellanikkara. Cassava, elephant foot yam, jackfruit and breadfruit was procured from homesteads. These were dried, powdered and sieved to get uniform flour as per the standard procedures. Pastas were prepared using various proportions of tuber or fruit flours and mushroom flour. Pastas were subjected to organoleptic evaluation and the best treatment from each set was selected for nutritional evaluation and health studies. The selected treatments were packed in HDPE covers and stored for a period of three months. The sensory qualities, total microflora and insect infestation were recorded in selected samples during the storage at monthly intervals. The nutritional and health qualities were studied initially and at the end of the storage period. From the first set, cassava and mushroom flour incorporated pasta, T3 (70% cassava flour and 30% mushroom flour), was selected. From the second set, pasta prepared using elephant foot yam was excluded due to the low acceptability of the pastas. Third and fourth sets were prepared using jackfruit and breadfruit flours, respectively. In both, T1 (90% fruit flour and 10% mushroom flour) were selected as the best. Three best treatments were carried forward to further studies. Cassava and mushroom flour pastas had 6.85% moisture, 391.52 k Cal energy, 80.60 g/100g carbohydrate, 9.36 g/100g protein, 0.20 g/100g fat, 2.86 g/100g fibre, 67.00 g/100g starch and 0.94 % reducing sugar. Pasta had the mineral content of 54.90 mg/100g calcium, 3.60 mg/100g iron, 12.48 mg/100g sodium, 40.80 mg/100g magnesium and 292.01 mg/100g potassium. Jackfruit and mushroom pasta had 6.67% moisture, 334.99 k Cal energy, 78.63 g/100g carbohydrate, 9.48 g/100g protein, 0.39 g/100g fat, 3.60 g/100g fibre, 73.39 g/100g starch and 0.37% reducing sugar. Pasta had the mineral content of 26.10 mg/100g calcium, 1.64mg/100g iron, 6.85 mg/100g sodium, 56.02 mg/100g magnesium and 324.70 mg/100g potassium. Breadfruit and mushroom pasta had 6.03% moisture, 320.69 k Cal energy, 73.49 g/100g carbohydrate, 5.40 g/100 g protein, 0.57 g/100 g fat, 7.52 g/100 g fibre, 69.64 g/100 g starch and 2.12 % reducing sugar. Pasta had the mineral content of 37.80 mg/100 g calcium, 0.10 mg/100 g iron, 12.03 mg/100 g sodium, 19.72 mg/100 g magnesium and 511 mg/100 g potassium. All the selected treatments were subjected to health studies including the in vitro digestibility of starch and protein and availability of minerals. Cassava and mushroom pasta had protein and starch digestibility of 83.10 and 61.13 %, respectively. In vitro availability of the minerals iron, calcium, phosphorous and magnesium was 37.80, 41.10, 63.17 and 68.12 %, respectively. Jackfruit and mushroom pasta had protein and starch digestibility of 57.76 and 61.10 %, respectively. In vitro availability of the minerals iron, calcium, phosphorous and magnesium was 29.40, 41.50, 83.48 and 40.00 %, respectively. Breadfruit and mushroom pasta had protein and starch digestibility of 69.23 and 52.56 %, respectively. In vitro availability of the minerals iron, calcium, phosphorous and magnesium was 39.00, 40.50, 69.00 and 78.24 %, respectively. Pastas made with tuber flour/ fruit flours were packed in HDPE covers and were kept for three months of storage in ambient conditions. Organoleptic evaluation had shown its acceptability up to three months, with gradual decline in all sensory attributes. In the case of pastas with fruit flour, jackfruit flour and mushroom flour added pasta were observed to have better score compared to breadfruit flour and mushroom flour incorporated pastas. During storage, nutrients, mineral content and in vitro digestibility of starch and protein of the tuber/fruit flour and mushroom flour pastas decreased. No insect infestation was observed throughout the storage period. The microbial population of the selected pastas were assessed at monthly intervals for a period of three months and was found to be within the safe limits. The cost of pastas (100g) prepared with cassava flour and mushroom flour was Rs 98.50, whereas it was Rs 50.50, Rs 52.00 for jackfruit flour and mushroom flour, breadfruit flour and mushroom flour pastas, respectively. The current research found that healthy pastas can be prepared with cassava flour, breadfruit flour and jackfruit flour. Incorporation of mushroom flour to pastas enhance the nutritional qualities of the products. These products are a better alternative and could be healthier than commercially available pastas. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Community Science |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Mushroom incorporated pastas |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Process optimization |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Seeja Thomachan Panjikkaran (Guide) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Thesis | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2023-09-18 | 640 SOM/PR PG | 175788 | 2023-09-18 | Theses |