Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique
Yelisha *
Department of Food Science & Technology, JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.
Shashi Gour
JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.
Vinay Prakash Sahu
Department of Extension Education, JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
This study examines recent breakthroughs in utilizing mahua flowers for culinary and medicinal purposes, exploring their potential for future value addition. The present study aimed to develop nutrient-rich pasta from mahua flower pulp, leveraging its nutritional value. The research demonstrates that fortified pasta with sun-dried and fresh Mahua flower pulp possesses an excellent nutritional profile. Optimal ingredient ratios for producing high-quality, acceptable pasta were identified. The RSM approach was used to optimise ingredients in the pasta production using four factors as responses, for dried Mahua flower pulp, the ideal ratios are Mahua (15%), Guar gum (8g), oil (16ml), and salt (4g). For fresh Mahua flower pulp, the optimal ratios are Mahua (10%), Guar gum (10g), oil (12ml), and salt (5g). These formulations yield pasta products with superior nutritional value and sensory attributes, making them ideal for consumption. The model also explains the effect of ingredients on pasta characteristics.
Keywords: Mahua flower pulp, pasta, RSM