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Development and standardization of sorghum pasta using extrusion technology
Dayakar Rao Benhur1, G Bhargavi1, K Kalpana1
1Directorate of Sorghum Research (ICAR), Hyderabad, India.
Journal of Food Science and Technology
|September 24, 2015
Summary
This study developed acceptable pasta from sorghum and wheat semolina blends. Optimal ratios, particularly 50:50 and 60:40 sorghum to wheat, enhance nutritional value and are suitable for extrusion cooking.
Area of Science:
- Food Science and Technology
- Cereal Science
- Nutritional Science
Background:
- Pasta is typically made from durum wheat semolina.
- Sorghum-based pasta production is not common in India.
- Developing alternative pasta sources is crucial for food security and nutrition.
Purpose of the Study:
- To develop and standardize pasta using sorghum cultivar M35-1 and wheat semolina.
- To evaluate the physico-chemical and organoleptic properties of sorghum-wheat pasta blends.
- To determine optimal ratios for acceptable sorghum pasta production.
Main Methods:
- Extrusion cooking of sorghum and wheat semolina blends (50:50, 60:40, 70:30, 80:20, 100% sorghum) at 55°C.
- Drying extruded pasta at 70°C for 8 hours.
- Physico-chemical analysis (moisture, protein, carbohydrates, etc.) and organoleptic evaluation (texture, taste, appearance) by a trained panel.
Main Results:
- Pasta produced from blends of sorghum and wheat semolina showed acceptable quality.
- Ratios of 50:50, 60:40, and 70:30 (sorghum:wheat) were found to be most acceptable.
- Sorghum-wheat pasta offers potential for improved nutritional composition.
Conclusions:
- Acceptable pasta can be successfully developed from blends of sorghum and wheat semolina using extrusion cooking.
- Optimized blends can enhance the nutritional profile of pasta.
- This research paves the way for commercial production of sorghum-based pasta in India.
