Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta
Summary Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder cont...
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| Veröffentlicht in: | International journal of food science & technology 2024-02, Vol.59 (2), p.1113-1120 |
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| container_title | International journal of food science & technology |
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| creator | Kaur, Amreetpal Singh, Arashdeep Gupta, Antima Surasani, Vijay Kumar Reddy Dhaliwal, Salwinder Singh |
| description | Summary
Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P |
| doi_str_mv | 10.1111/ijfs.16582 |
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Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P < 0.05). Similarly cooking loss increased from 3.69% to 5.34%, while swelling index showed a decreasing trend (P < 0.05). In vitro protein digestibility values of produced pasta ranged between 75.32 ± 0.95 and 82.85% ± 1.42%. Increasing Azolla powder content in pasta significantly increased its firmness from 2843.8 to 4197.5 g. Lightness (L*) as well as overall whiteness values were significantly reduced with increasing levels of Azolla powder in pasta (P < 0.05). Sensory acceptability was reduced with the increasing Azolla powder content, being highest for pasta supplemented with 5% and 10% Azolla powder.
Azolla powder could be a potential source of functional components to supplement pasta. Adding Azolla powder significantly influenced the physico‐chemical and sensory</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16582</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidants ; Azolla ; bioactive compounds ; Cooking ; cooking quality ; Digestibility ; Ferns ; minerals ; Pasta ; Powder ; Proteins ; Quality assessment ; Supplements</subject><ispartof>International journal of food science & technology, 2024-02, Vol.59 (2), p.1113-1120</ispartof><rights>2023 Institute of Food Science and Technology.</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3552-868c309c7b239c42785b25452834dde15db4b7a82ed7b3bc8c8fe24a665445ff3</citedby><cites>FETCH-LOGICAL-c3552-868c309c7b239c42785b25452834dde15db4b7a82ed7b3bc8c8fe24a665445ff3</cites><orcidid>0000-0002-8250-9286 ; 0000-0002-3038-3423 ; 0000-0003-1554-0512</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16582$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16582$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Kaur, Amreetpal</creatorcontrib><creatorcontrib>Singh, Arashdeep</creatorcontrib><creatorcontrib>Gupta, Antima</creatorcontrib><creatorcontrib>Surasani, Vijay Kumar Reddy</creatorcontrib><creatorcontrib>Dhaliwal, Salwinder Singh</creatorcontrib><title>Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta</title><title>International journal of food science & technology</title><description>Summary
Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P < 0.05). Similarly cooking loss increased from 3.69% to 5.34%, while swelling index showed a decreasing trend (P < 0.05). In vitro protein digestibility values of produced pasta ranged between 75.32 ± 0.95 and 82.85% ± 1.42%. Increasing Azolla powder content in pasta significantly increased its firmness from 2843.8 to 4197.5 g. Lightness (L*) as well as overall whiteness values were significantly reduced with increasing levels of Azolla powder in pasta (P < 0.05). Sensory acceptability was reduced with the increasing Azolla powder content, being highest for pasta supplemented with 5% and 10% Azolla powder.
Azolla powder could be a potential source of functional components to supplement pasta. Adding Azolla powder significantly influenced the physico‐chemical and sensory</description><subject>Antioxidants</subject><subject>Azolla</subject><subject>bioactive compounds</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>Digestibility</subject><subject>Ferns</subject><subject>minerals</subject><subject>Pasta</subject><subject>Powder</subject><subject>Proteins</subject><subject>Quality assessment</subject><subject>Supplements</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqWw4QsssQGkFL_jsqsqykOVWEDXkePY4CqNUztRVfh5XMKa2cwszpwrXQAuMZrgNHdubeMECy7JERhhKnhGBMHHYISmHGWcEXoKzmJcI4QIzdkIfK86V7uoOucb6C1U2z7dGloTGng9-_J1rWBsJzew9bvKBGh9gLFv29psTNO55gNGs_G1axRsVezUPUyG2nV7qD9VULozwcVkjAd7G3zVa1MN6Dk4saqO5uJvj8Fq8fA-f8qWr4_P89ky05RzkkkhNUVTnZeETjUjueQl4YwTSVlVGcyrkpW5ksRUeUlLLbW0hjAlBGeMW0vH4Grwpvhtb2JXrH0fmhRZkCkmWORC4kTdDpQOPsZgbNEGt1FhX2BUHMotDuUWv-UmGA_wztVm_w9ZPL8s3oafH6W6fjQ</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Kaur, Amreetpal</creator><creator>Singh, Arashdeep</creator><creator>Gupta, Antima</creator><creator>Surasani, Vijay Kumar Reddy</creator><creator>Dhaliwal, Salwinder Singh</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-8250-9286</orcidid><orcidid>https://orcid.org/0000-0002-3038-3423</orcidid><orcidid>https://orcid.org/0000-0003-1554-0512</orcidid></search><sort><creationdate>202402</creationdate><title>Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta</title><author>Kaur, Amreetpal ; Singh, Arashdeep ; Gupta, Antima ; Surasani, Vijay Kumar Reddy ; Dhaliwal, Salwinder Singh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3552-868c309c7b239c42785b25452834dde15db4b7a82ed7b3bc8c8fe24a665445ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidants</topic><topic>Azolla</topic><topic>bioactive compounds</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>Digestibility</topic><topic>Ferns</topic><topic>minerals</topic><topic>Pasta</topic><topic>Powder</topic><topic>Proteins</topic><topic>Quality assessment</topic><topic>Supplements</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaur, Amreetpal</creatorcontrib><creatorcontrib>Singh, Arashdeep</creatorcontrib><creatorcontrib>Gupta, Antima</creatorcontrib><creatorcontrib>Surasani, Vijay Kumar Reddy</creatorcontrib><creatorcontrib>Dhaliwal, Salwinder Singh</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaur, Amreetpal</au><au>Singh, Arashdeep</au><au>Gupta, Antima</au><au>Surasani, Vijay Kumar Reddy</au><au>Dhaliwal, Salwinder Singh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-02</date><risdate>2024</risdate><volume>59</volume><issue>2</issue><spage>1113</spage><epage>1120</epage><pages>1113-1120</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Aquatic fern (Azolla sp.) powder was used as a non‐conventional protein source to supplement semolina pasta. The pre‐blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g−1 level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P < 0.05). Similarly cooking loss increased from 3.69% to 5.34%, while swelling index showed a decreasing trend (P < 0.05). In vitro protein digestibility values of produced pasta ranged between 75.32 ± 0.95 and 82.85% ± 1.42%. Increasing Azolla powder content in pasta significantly increased its firmness from 2843.8 to 4197.5 g. Lightness (L*) as well as overall whiteness values were significantly reduced with increasing levels of Azolla powder in pasta (P < 0.05). Sensory acceptability was reduced with the increasing Azolla powder content, being highest for pasta supplemented with 5% and 10% Azolla powder.
Azolla powder could be a potential source of functional components to supplement pasta. Adding Azolla powder significantly influenced the physico‐chemical and sensory</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16582</doi><tpages>1120</tpages><orcidid>https://orcid.org/0000-0002-8250-9286</orcidid><orcidid>https://orcid.org/0000-0002-3038-3423</orcidid><orcidid>https://orcid.org/0000-0003-1554-0512</orcidid></addata></record> |
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| subjects | Antioxidants Azolla bioactive compounds Cooking cooking quality Digestibility Ferns minerals Pasta Powder Proteins Quality assessment Supplements |
| title | Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta |
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