FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR MRUDULA KONIDENA B.H.Sc MASTER OF SCIENCE IN FOOD TECHNOLOGY 2011 FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR BY Mrudula Konidena B.Sc. (Home Science) THESIS SUBMITTED TO ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD TECHNOLOGY CHAIR PERSON: DR.T.V. HYMAVATHI DEPARTMENT OF FOODS AND NUTRITION POST GRADUATE AND RESEARCH CENTRE RAJENDRANAGAR, HYDERABAD - 500 030 ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY 2011 CERTIFICATE Ms MRUDULA KONIDENA has satisfactorily prosecuted the course of research and that the thesis entitled “FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR” submitted is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that neither the thesis nor part thereof has been previously submitted by her for a degree of any university. Date: Chairperson CERTIFICATE This is to certify that the thesis entitled “FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR” submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FOOD TECHNOLOGY of the Acharya N.G.Ranga Agricultural University, Hyderabad, is a record of the bonafide original research work carried out by Miss. MRUDULA KONIDENA under our guidance and supervision. No part of the thesis has been submitted by the student for any other degree or diploma. The published part and all the assistance received during the course of investigations have been duly acknowledged by the author of the thesis. Thesis approved by the Student Advisory Committee Chairperson Dr. T.V.Hymavathi Associate Professor Department of Foods and Nutrition PGRC ANGRAU Rajendranagar, Hyderabad Member Dr. Anurag Chaturvedi Associate Dean, College of Home Science Saifabad, Hyderabad Member Dr. N. KRISHNAIAH Professor Department of veterinary public health College of Veterinary Science SVVU Rajendranagar, Hyderabad. Date of final viva-voce: DECLARATION I, MRUDULA KONIDENA, hereby declare that the thesis entitled “FORMULATION AND EVALUATION OF MILLET BASED PASTA PRODUCTS BY INCORPORATING FLAXSEED FLOUR” submitted to Acharya N. G. Ranga Agricultural University for the degree of Master of Science in Food Technology is the result of the original research done by me. I also declare that no material contained in the thesis has been published earlier in any manner. Place: Hyderabad Date: (MRUDULA KONIDENA) I.D.No. FST/2009-01 ACKNOWLEDGEMENT First and foremost, I offer my obeisance to the almighty for his boundless blessings, which accompanied me in all my endeavors. I would like to take this opportunity to place my profound sense of gratitude and deep reverence on record to my Major advisor and chairman of the Advisory Committee, Dr. T.V Hymavathi, Associate professor, Department of Foods and Nutrition, Post Graduate and Research centre, Rajendranagar, Hyderabad. The present work bears at every stage the impression of her wise counsel, concrete suggestions, keen interest, careful and seasoned criticism and meticulous attention to details. It was indeed a rare privilege for me to work under her unending inspiration and indomitable spirit. I wish to express my sincere thanks and gratitude to Dr.Anurag Chaturvedi, Associate Dean, College of Home science ,ANGRAU, Hyderabad, for acting as a member of the advisory committee and for her valuable guidance, timely suggestions during the research work and in completion of this thesis. I owe my effusive thanks to the member of my Advisory Committee Dr.N.Krishnaiah, Professor, Department of Veterinary public health, College of Veterinary Science, Rajendranagar, Hyderabad for his constant guidance, evoking nature on work at every stage. My sincere thanks are due to him for his critical analysis and encouragement during the study. I render my special thanks to Dr. Yasoda Devi, Dr. Lakshmi Devi, Dr.Aparna, Dr. Uma Maheshwari, and Mr.B.Srinivasan for their kind, enthusiastic and spontaneous co-operation and helpful suggestions during my research work. Diction does not suffice to express my sense of love, affections to my beloved parents Sri K.Anjaneya Sarma and K. V Latha for their blessings, moral support, constant encouragement, incessant inspiration and love. I wish to convey my heartfelt thanks to my sister K. Manasa Veena for her constant help and support to bring out the best in every aspect. I am very much indebted and thankful to Mrs.Spandana, Research Associate for her constant help and encouragement during my study and all of my department staff for their encouragement during the course of my study. My meager vocabulary is not enough to express my deepest thanks to Kavya, for being with me all through the study, giving technical inputs and the fun we had during the study. A special mention to Divya, Aditya, Alekhya and Chaitanya who have constantly been my pillars of support and encouraged me with their unparalleled affection during the study. Words fail to express my heartfelt thanks to my friends Harsha, Lakshmi Aparna, Meena, Aparna, Sowmya, Lavanya, Sharat and Sharanya for their co-operation, moral support and transcendent suggestions during the course of my study. My heartfelt thanks to beloved seniors Bala Tripura Sundari and Pavani for their timely help, encouragement and moral support during the study. Finally I am very much thankful to Acharya N. G. Ranga Agricultural University and Government of Andhra Pradesh for the support received during the course of investigation. Place: Hyderabad Date: (MRUDULA KONIDENA) LIST OF CONTENTS Chapter Title Page No. I INTRODUCTION 1-3 II REVIEW OF LITERATURE 4-16 III MATERIAL AND METHODS 17-23 IV RESULTS AND DISCUSSION 2 4 - 4 8 V SUMMARY AND CONCLUSIONS 4 9 - 5 0 LITERATURE CITED 51-61 APPENDICES 62-88 LIST OF TABLES TABLE PAGE TITLE NO. NO. 1 Fatty acid content of flaxseed 12 Formulations used for development of flaxseed flour 2 18 incorporated wheat and wheat+sorghum pasta: Effect of formulations on the drying characteristics of flaxseed 25 3 flour pasta formulations Percent water absorption of flaxseed flour incorporated wheat 26 4 and wheat+sorghum pasta Cooking quality parameters of flaxseed flour incorporated 5 wheat and wheat+sorghum pasta 28 Mean sensory scores of flaxseed flour incorporated wheat and 6 wheat+sorghum pasta 37 Mineral, dietary fiber and resistat starch or selected flaxseed 7 flour incorporated wheat and wheat+sorghum pasta. 42 Mean sensory scores of flaxseed flour incorporated wheat and wheat+sorghum pasta formulations. 8 47 LIST OF APPENDICES PAGE APPENDIX TITLE NO. Ι Score card for sensory evaluation of pasta ΙΙ Estimation of moisture ΙΙΙ Estimation of protein ΙV Estimation of fat V Estimation of ash VI Estimation of crude fiber VII Estimation of dietary fiber VIII Estimation of resistant starches IX Estimation of minerals X Estimation of Omega-3 and Omega-6 fatty acids