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Vol. 10, Issue 6 (2021)

Development and incorporation of Pithecellobium dulce (Camachile) fruit powder in multi grain pasta

Author(s):
Pushpita Saha, M Kirthy Reddy, Ramya CH, Pavithra Y, Manasa V and Vamsi G
Abstract:
Due to lack of awareness of Pithecellobium dulce and being an underutilized crop, very few investigations have been done on it of which it has been proved to be a very good source for nutraceuticals and anti-oxidants having a great potential to be used in medicinal and food purposes. Keeping this in view the aril powder was incorporated in the multigrain pasta. Owing to high sugar content and acidic nature, to prevent browning of the arils during the drying process, the arils are subjected to blanching and 0.5% KMS, 1% KMS and 1% Ascorbic Acid pretreatments, among which 0.5% KMS treatment is observed to produce a visually preferable color. Drying is carried out at 75 ℃ for 4 hours, followed which the arils are subjected to comminution for development of the powder with particle size 300μ. Chemical analysis after incorporation into the product proves the 10% camachile fruit powder to have higher content of ash, crude fiber and protein i.e. 5%, 3.5% and 7% respectively along with organoleptic overall acceptability of the product with a scoring rate of 6.5-7.5% thus indicating its successful utilization in convenience foods.
Pages: 635-641  |  555 Views  254 Downloads


The Pharma Innovation Journal
How to cite this article:
Pushpita Saha, M Kirthy Reddy, Ramya CH, Pavithra Y, Manasa V, Vamsi G. Development and incorporation of Pithecellobium dulce (Camachile) fruit powder in multi grain pasta. Pharma Innovation 2021;10(6):635-641.
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