Functional Properties of Pineapple Pomace Powder and Semolina blend flour used for making pasta

Functional Properties of Pineapple Pomace Powder and Semolina blend flour used for making pasta

Registration ID: IJNRD_213535

Published ID: IJNRD2402120

DOI: Click Here to Get

Kadam Shahaji Munjaji , Salunke Shivam , Raut Kanchan Ramesh

Functional Properties, Composite Flour, Semolina and Pineapple Pomace powder

The food industry may profit from investigating the use of composite flour made from semolina and pineapple Pomace since it has more advantages. Due to their great nutritional value and favourable effects on human health, these flours can be utilized to make pasta and other similar items. Tray dryer and hot air oven used for the purpose drying effect of pineapple pomace and its quality. The current study's goal is to examine the functional characteristics of these composite flours at various ratios processed under various circumstances utilizing a hot air oven and tray drier. Composite flours were mixed in six treatments at the following ratios: (T0) 100:00, (T1) 95:5, (T2) 90:10, (T3) 85:15, (T4) 80:20 and (T5) 75:25. The blend's many functional characteristics, including its capacity for absorbing water, oil swelling, and foaming, were identified. It was found that the capacity for absorbing water, oil, and swelling was lower for T0 and rose as the percentage of pineapple Pomace powder in the flour mix increased from T1 to T5. Additionally, the blend's foaming capacity varied from 33.03 to 22.26 %. T1 to T5 Additionally, the blend's water absorption ranged from 163.3% to 212.8 % T1 to T5. Additionally, the blend's ability to absorb oil varied from 223.6 % to 246.6 %.

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"Functional Properties of Pineapple Pomace Powder and Semolina blend flour used for making pasta ", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.9, Issue 2, page no.b146-b153, February-2024, Available :https://ijnrd.org/papers/IJNRD2402120.pdf

Volume 9 Issue 2, February-2024

Pages : b146-b153

Paper Reg. ID: IJNRD_213535

Published Paper Id: IJNRD2402120

Downloads: 000121190

Research Area: Engineering

Country: -, -, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2402120.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2402120

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition

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