44F-11 |
A novel approach for the development of pasta products using sweetpotato flour |
K. LIMROONGREUNGRAT and Y. W. Huang. Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602 Sweetpotatoes, containing high levels of starch, fiber and carotenoids, are a staple food for many countries. Although starch has been isolated and used for pasta production, the nutrients from sweetpotatoes were eliminated. In order to keep nutrients, whole sweetpotato flour was used for development of pasta. Our objectives were to modify whole sweetpotato flour for producing pasta and to analyze the quality of cooked product. Sweetpotato flour (SPF) (Beauregard cultivar) was treated with 4% sodium hypochlorite solution and then mixed with native SPF at levels of 0, 15, and 30 %. Defatted soy flour (DSF) at levels of 0, 15, and 30 % was used as supplement. Flour mixture was suspended, steam-cooked (100 0C, 4 min), cut into 0.6 mm width and finally dried at 50 0C. Cooking loss and yield of cooked pasta were determined. Hunter color values were measured by using a Chromameter. Texture parameters were measured by using an Instron. Three replications were conducted for all tests. Pasta made from 100% modified SPF or supplemented with 15% and 30% DSF are low in cooking loss (5.58-8.48%), but high in cooking yield (335.68-346.75%), firmness (1.22-1.89 N), cohesiveness (0.64-0.67) and springiness (0.79-0.85mm). However, cooking loss increased as levels of SPF increased. In general, addition of DSF increased lightness (“L” value) and decreased redness (“a” value) of pasta. Substitution of SPF and DSF decreased firmness from 1.89 to 0.97N, cohesiveness from 0.67 to 0.53 and springiness from 0.85 to 0.69 mm. Using modified sweetpotato flour with supplementation of soy flour could produce acceptable pasta. It will deliver the health benefit of sweetpotato and soy to consumers.
Session 44F, Product Development
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