Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Review Articles

Vol. 12 No. 2 (2025)

Standardization and quality evaluation of value-added pasta from underutilized vegetable stuffs

DOI
https://doi.org/10.14719/pst.6748
Submitted
17 December 2024
Published
22-03-2025 — Updated on 01-04-2025
Versions

Abstract

Pasta is one of the most trending processed items preferred by all age groups nowadays. Due to its low nutrient profile, there is a need to enhance its nutritional value by adding the underutilized nutritious vegetable stuff which is rich in protein, fibre and micronutrients. The present study was undertaken to develop pasta by incorporating underutilized vegetable stuffs i.e. tender jackfruit powder (TJP), jackfruit seed powder (JSP) and pumpkin leaf powder (PLP) with refined wheat flour (RWF). TJ1 (90% RWF+10% TJP), JS2 (85% RWF+15% JSP) and PL1 (90% RWF+10% PLF) pastas were having higher overall acceptability than all the formulated pasta and control (100% RWF) pasta. The sensory parameters were evaluated through a nine-point hedonic rating scale. The nutrient compositions were analysed using standard AOAC methods. The moisture, ash, protein, fat, fibre, carbohydrate, calcium and phosphorous content of TJ1 were 14.49%, 1.35%, 10.46%, 1.41%, 1.75%, 70.54%, 19.90 mg% and 106.24 mg%, respectively. JS2 contained moisture (10.73%), ash (1.34%), protein (11.24%), fat (1.42%), fibre (1.64%) and carbohydrate (73.63%), calcium (25.41mg) and phosphorus (116.08 mg). PL1 had moisture (8.64%), ash (3.31%), protein (7.91%), fat (1.34%), fibre (1.29%), carbohydrate (77.52%), calcium (54.93 mg) and phosphorus (116.13 mg). There were significant changes in proximate composition and microbial load during the storage period of 2 months. The pasta can be value added in terms of protein, fat, fiber and total ash content by using tender jackfruit, jackfruit seed and pumpkin leaf powder up to 10% without affecting the sensory qualities.

References

  1. Laleg K, Cassan D, Barron C, Prabhashankar P, Micard V. Structural, culinary, nutritional and anti-nutritional properties of high fat, gluten free, 100% legume pasta. Plos One. 2016;11(9):e0160721. https://doi.org/10.1371/journal.pone.0160721
  2. Swathi B, Lekshi G, Sajeev M. Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus. Environ conserv. 2019;20:89?97. https://doi.org/10.36953/ECJ.2019.20313
  3. Gopalan BV, Sastri SC, Balasubramanian. Nutritive value of Indian foods, national institute of nutrition. Indian Council of Medical Research Hyderabad, India. 1989;47?69.
  4. Barua AG, Baruah BR. Minerals and functional groups present in the jackfruit seed: A spectroscopic investigation. J Food Sci and Nutri. 2004;55:479?83. https://doi.org/10.1080/09637480400015810
  5. Ojwang RW, Muge EK, Mbatia BN, Mwanja BK, Ogoyi DO. Compositional, elemental, phytochemical and antioxidant characterization of jackfruit (Artocarpus heterophyllus) pulps and seeds from selected regions in Kenya and Uganda. European J Medicinal Plants. 2018;23(3):1?12. https://doi.org/10.9734/EJMP/2018/40967
  6. Ocloo FCK, Bansa D, Boatin R, Adam T, Agbemavor WS. Physico- chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds. Agri Biol J North America. 2010;5:168?74. https://doi.org/10.5251/abjna.2010.1.5.903.908
  7. Chinomnoso O, Evans O. Nutritional composition of some accessions of pumpkin (Cucurbita spp.) seeds from Abia state, Nigeria. The Inter J Sci and Techno. 2021;9(1):101?12. https://doi.org/10.24940/theijst/2021/v9/i1/ST2101-012
  8. Yadav M, Shalini J, Radha T, Prasad GBKS, Hariom Y. Medicinal and biological potential of pumpkin: An updated review. Nutr Res Rev. 2010;23:184?90. https://doi.org/10.1017/S0954422410000107
  9. ?erniauskien? J, Jurgita K, Danilcenko H, Jariene E, Juknevi?ien? E. Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2014; 42:19-23. https://doi.org/10.15835/nbha4219352
  10. Hemalatha G, Senthamarai SL. Enhancing the nutritional, textural and sensory characteristics of horsegram dhokla mix. Int.J.Curr.Microbiol.App.Sci. 2021;10(03):1267-75. https://doi.org/10.20546/ijcmas.2021.1003.153
  11. Gat Y, Ananthanarayan L. Physicochemical, phytochemical and nutrimental impact of fortified cereal based extrudate snacks: effect of jackfruit seed flour addition and extrusion cooking. Adv J Food Sci and Techno. 2015;1:59?67. https://doi.org/10.19026/ajfst.8.1463
  12. Das S, Banerjee S. Production of pumpkin powder and its utilization in bakery products development: A review. Intern J Res in Engineer and Techno. 2015;4:478?81. https://doi.org/10.15623/ijret.2015.0405089
  13. Nandkule V, Masih D, Chitra DS, Patil D. Development and quality evaluation of jackfruit seed and soy flour noodles. Int J Eng Sci Tecnol. 2015;3:802?06. https://doi.org/10.2348/ijset06150802
  14. AOAC, Official methods of analysis. 17th edition Association of Official Analytical Chemists Arlington, VA, USA; 2006
  15. Mondall C, Remme RN, Mamun AA, Sultana S, All M. Product development from jackfruit (Artocarpus heterophyllus) and analysis of nutritional quality of the processed products. J Agric Vet Set. 2013;4:76?84. https://doi.org/10.9790/2380-0417684
  16. Mirarovicova L, Laukova M, Kahajdová Z, Karovicova J, Kuchlova V. Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta. Slovak J Fd Sci. 2017;11:373?79. https://doi.org/10.5219/743
  17. Shinde VL, Pawar CD, Warang OS, Kulkarni MM, Joshi MS. Studies on preparation of instant ready to serve (RTS) mix from jackfruit (Artocarpus heterophyllus). Int J Chem Stud. 2021;9(1):1329?32. https://doi.org/10.22271/chemi.2021.v9.i1s.11407
  18. Lakmali HDC, Arampath PC. Development of jackfruit (Artocarpus heterophyllus) bulb and seed flour-based pasta. J Dry Zone Agri. 2021;7(2):97?113. https://doi.org/10.4038/jdza.v7i2.30
  19. Yudhistira B. The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia. J Ethn Food. 2022;9(19):134?37. https://doi.org/10.1186/s42779-022-00134-7
  20. Ruka Y, Yuslinaini A, Wildanawati M. Calcium fortification of dried noodle substituted by jackfruit seed (Artocarpus heterophyllus) flour with broccoly (Brassica oleracea var.) pasta. J Physics. Conf Series 1232, Intern Conf on Edu, Sci and Techno (ICON-EST 2018), Indonesia; 2018. https://doi.org/10.1088/1742-6596/1232/1/012048
  21. Minh NP. Functional properties of wheat-based bread affected by pumpkin flour and jackfruit seed flour incorporation. Res Crop. 2022;23:881?87. https://doi.org/10.31830/2348-7542.2022.ROC-853
  22. Dhanalaxmi D, Yamuna S. Development and evaluation of pumpkin flour incorporated weaning mix. Ind J Nutri and Dietetics. 2022;58(3):72–78. https://doi.org/10.21048/IJND.2021.58.S3.28417
  23. Pandit M, Kaur N. Development and organoleptic evaluation of bakery products and extruded snacks prepared from composite flour. Int J Curr Microbiol App Sci. 2020;9(2):1680?90. https://doi.org/10.20546/ijcmas.2020.902.194
  24. David J. Antioxidant properties of fibre rich dietetic chocolate cake developed by jackfruit (Artocarpus heterophyllus Lam.) seed flour. In J Food Eng. 2016;2:132?35. https://doi.org/10.18178/ijfe.2.2.132-135
  25. Hossain MT, Shuvo AN, Alam MM, Hossain MM, Sarker M, Rahman MM. Development and quality evaluation of bread supplemented with jackfruit seed flour. Intern J Nutri and Food Sci. 2014;3(5):484?87. https://doi.org/10.11648/j.ijnfs.20140305.28
  26. Gaol RAL, Nurminah M, Nainggolan RJ. Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds and durian seeds). IOP Conf Series: Earth and Environ Sci; 2021. 912. https://doi.org/10.1088/1755-1315/912/1/012086
  27. Gunarathna RWMM, Samarakoon ERJ, Janith RML. Analysis of functional properties of jackfruit seed flour and formulation of a jackfruit seed flour-based snack. Proceed of the 5th SLIIT Intern Conf on Advancements in Sci and Humanities; 2024. 76?81. https://doi.org/10.54389/BMXV3924
  28. Shivasakti M. Development and quality evaluation of millet based nutri-composite ladoos incorporated with soy flour and jack fruit seed flour. Ind J Nutri and Dietetics. 2021;112–22. https://doi.org/10.21048/IJND.2021.58.S2.28015
  29. Habiba U, Robin MA, Hasan MM, Toma MA, Akhter D, Mazumder MAR. Nutritional, textural and sensory quality of bars enriched with banana flour and pumpkin seed flour. Foods and Raw Materials. 2021;9(2):282–89. https://doi.org/10.21603/2308-4057-2021-2-282-289

Downloads

Download data is not yet available.