Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world. 1. Nutritional Composition 2.Sensory parameters 3. Extrusion Technology 4. Usage of food Industry by Products To Read More : https://bit.ly/3ppBE3T

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Copyright © 2021 Food Research Lab. All rights reserved
Pasta, Noodles, Vermicelli, Macaroni and Spaghetti Formulation – Balancing
Nutrition and Sensory Properties
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab, info@foodresearchlab.com
I. INTRODUCTION
Pasta… Noodles… Macaroni… Spaghetti… the very
names themselves gives a mouth-watering feeling. It
reminds one of all the tasty sauces and spices like
oregano and rosemary and cheese that go into making
them. It is considered a staple food in a lot of
countries around the world. Due to the current
situation of pandemic, it is expected to rice in the
upcoming years due to changing lifestyles and people
turning to more of home cooking and buying less
from the outside. The extruded food market in Asia-
Pacific, mainly in India and China is expected to see
a growth, though not so much of a growth North
America as compared to other regions. The major
players are some of the big names in the field like
Nestle’, Nissin Foods and Unilever. Extruded
products made from whole wheat flour or all-purpose
whole wheat flour along with fat, sugar and salt. In
short they are a great source of carbohydrates. But at
the same time, it does not include a lot of proteins
and dietary fiber making it less healthy if too much is
consumed.
II. NUTRITIONAL COMPOSITION
Excessive consumption of these products is leading
to health problems mainly obesity. While the
nutritional requirement needs to be fulfilled in them,
it is also necessary that it is appealing and tasty
enough for people to consume. There has to be a
balance between both the nutritional and sensory
properties. This is often a challenge because there is a
possibility of not getting the same sensory parameters
as of the normally available pasta. The nutritional
composition of some of these extruded products is
given in the figure given below.
In a study conducted by the Department of Plant
Food Technology and Gastronomy, Division of
Engineering and Cereals Technology, University of
Life Sciences, Poland, the addition of (1,3)(1,4)-β-D-
glucans led to an increase in the water solubility
index (WSI), water absorption index (WAI) and
viscosity of products. Also an increase in fat, ash, and
dietary fiber content was noted. The cooking quality
of the pasta was also affected, the minimum cooking
time was extended and there was an increase in loss
of dry matter. Further, this experiment could
influence high cooking and sensory quality. Another
study was done where spaghetti was made using
semolina showed the lowest level of stickiness and
maximum hardness. The overall quality was found to
be the best and the glyceamic response was recorded
to be the lowest. Hence, durum wheat pasta with a
good balance between nutritional and cooking quality
could be obtained from semolina.

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Copyright © 2021 Food Research Lab. All rights reserved
Lot many food development companies develop
exceptional new food products and offers technical
services including food product research.
III. EXTRUSION TECHNOLOGY IN SNACKS
Another project was production of pea- and oat rich
fractions to develop an entirely new range of
extruded snacks using extrusion technology. The
study was done keeping a range of (146–175 °C) as
the die temperature and moisture content between
(11.2 and 16.8% dry basis) aiming at maximizing
expansion, while obtaining a good texture and
pleasant sensory parameters. The product with net
moisture content of 11.2% and die temperature of
160 °C gave the best response. The resulting snacks
contained 3.5 g of β-glucan per portion. It was
observed to lower cholesterol and reduces post-
prandial glucose response. The use of high-amylose
corn grits (HACG) in extruded products was also
examined. The normal corn grits were kept as the
control to see the level of variation in terms of the
physical and chemical composition. It was found that
the HACG extrudate had higher protein, fiber, lipid,
ash, resistant starch, zein, calcium, magnesium, iron,
zinc contents and 16 of 17 types of amino acids
compared to the normal corn grits extrudate. Also it
was found that the sensory parameters were way
better than the control sample The HACG extrudates
had higher values for frangibility, cohesiveness,
chewiness and overall taste with a lower coarseness
and adhesiveness.5
Another study that focused on
manufacture of extruded products using soyabean,
rice, finger millets and mango seed kernel flour in
various compositions was seen to increase true
proteins over the normally manufactured products by
35.15%. The physical, functional, biochemical and
sensory properties were seen to improve along with
an increase in the nutritional value of extruded
product for acceptance of customer6
. The use of food
industry by-products such as fruit and vegetable
pomace and bagasse, oilseed cakes, brewers spent
grains, cereal brans and whey is seen as a potential
source of nutritionally enhancing and eco-friendly
compounds. The intention of using the by-products is
to form a more eco-friendly, diet-friendly and
environment-friendly extruded snacks with lesser oil
sugar and salt consumption7
. The quest for the best
version both nutritionally and palatability-wise is
still on-going. Food Research Lab is a leading food
research and development consultant that takes a
unique approach to develop innovative and value-
added food products.
REFERENCES:
1. 10 Improvement of nutritional and functional
properties of extruded food products; Valentina
Obradović;2014 Journal of Food and Nutrition
Research 53(3):189-206
2. Physicochemical, Sensory, and Cooking Qualities
of Pasta Enriched with Oat _-Glucans, Xanthan
Gum, and Vital Gluten;2020; Ada Kraw˛ecka ,
Aldona Sobota and Emilia Sykut-Doma´ nska
3. Effect of durum wheat cultivars on physico-
chemical and sensory properties of spaghetti;
Lucia Padalino 1
, Marcella Mastromatteo, Lucia
Lecce, Sara Spinelli, Francesco Contò, Matteo
Alessandro Del Nobile; J Sci Food Agric2014
Aug
4. The impact of extrusion parameters on
physicochemical, nutritional and sensorial
properties of expanded snacks from pea and oat
fractions; ; LWT, Volume 112, September 2019,
108252; CátiaSaldanha do Carmoa
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PaulaVarelaa
, ClairePoudrouxa
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TzvetelinDessevb
, KristinMyhrera
AnneRiedera
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HanneZobela
, StefanSahlstrøma
, Svein
HalvorKnutsena
5. Nutritional, physical and sensory properties of
extruded products from high-amylose corn grits;
October 2017;Emirates Journal of Food and
Agriculture 29(11):846; Linsan Liu, Silu Li,Yibo
Li, Yuyue Zhong
6. Development of Nutrient Rich Extruded Product
using Rice, Finger Millet, Soybean and Mango
Seed Kernel Flour; P. S. Sapariya* , V. P.
Sangani and M. H. Muliya;ijcmas.2020.907.139
7. Extruded snacks from industrial by-products: A
review; Simona Grasso; Trends in Food Science
& Technology; Volume 99, May 2020, Pages
284-294