Study on Drying Characteristics of Pineapple Pomace and its Utilization in Development of Value Added Pasta

Abstract

newline ABSTRACT newlinePasta is widely consumed product in all over the world. The goal of this study was to newlineprovide an overview of high quality extruded pasta made from nutritional ingredients newlinesuch as pineapple pomace powder and semolina where pineapple pomace powder was newlinesubstituted with semolina in percentage of 100, 95, 90, 85 80 and 75 %. The newlineformulations for the pasta (pineapple pomace powder: semolina) for both tray dryer and newlinehot air oven were taken as T0 (100), T1 (95: 5), T2 (90:10), T3 (85:15), T4 (80:20) and newlineT5 (75:25). In this study, drying characteristics of PPP and physicochemical, newlinerheological, functional of pasta were assessed. newlineThe drying characteristics of PPP were studied for total dietary fibre, soluble fibre and newlineinsoluble fibre content of tray (80 oC) and hot air oven (90 oC) dried pineapple pomace. newlineMaximum dietary fibre was found in tray dried pineapple pomace powder of 10 % at newline800C and for hot air oven dried of 15 % at 90 0C. The proximate analysis of pasta newlineshowed that the fiber content of pasta increased with pineapple pomace powder newlineincorporation. newlineRheological properties experiments of pasta were done using the farinographic and newlineextensographic experimentation. The water absorption increased and dough newlinedevelopment time of all samples were increased which is dependent on the fibre content newlineof the pasta dough. It showed the sample with high development time has the better newlinequality. newlineThe functional properties of flours such as swelling capacity, foaming capacity, water newlineabsorption capacity, and oil absorption capacity were studied and revealed that increase newlinelevel of pineapple pomace powder has increasing high water solubility, which also newlineindicated the for better quality of pasta optimum range of 6.02 to 12.02% pineapple newlinepomace powder can be incorporated. newlineBy looking at all the aforementioned attributes and functions of storage study of the newlinepasta depending on the peroxide value, hardness, TPC, YMC and Free fatty acid profile newlineand for sensory analysis were also stated that the sample