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Principal component analysis explained data variance (90.93%) by two factors F1 (68.76%) and F2 (22.17%) and significant correlations were noted for different compositional and functional characteristics of pasta. In sensory evaluation, overall acceptance of pasta (PCP & PCLP) containing potato flour was highest at 6В g/100В g level of incorporation and was acceptable up to 18В g/100В g level of potato flour incorporation. The PCP and PCLP showed a significant reduction in cooking time with better cooking quality. In-vitro protein and starch digestibility significantly reduced due to effect of bioactive constituents and fibre content. Varying levels of potato flour (6вЂ“18%) and pigeonpea (10%) were incorporated for development of potato-cereal flour pasta (PCP) and potato-cereal-legume pasta (PCLP) and their influence on compositional, bio- & techno-functional and organoleptic characteristics was assessed.

#Download pclp download

100300 ISSN: 1878-450X Subject: antioxidant activity, carbohydrate content, crude fiber, crude protein, digestible carbohydrates, gastronomy, pasta, pigeon peas, potato flour, potatoes, principal component analysis, sensory evaluation, variance Abstract: This study intended to investigate the potential of non-conventional functional ingredients to valorize pasta in terms of nutritive and bio-functional properties. Download Presentation Addscour LPP powder / PCLP liquid Complete Caustic Free Scouring Process An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some.

In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour Author: Sharma, Rajan, Dar, B.N., Sharma, Savita, Singh, Baljit Source: International journal of gastronomy and food science 2021 v.23 pp.