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Influence of quality protein maize enrichment on the antioxidant, protein profile, in vitro digestibility and quality characteristics of pasta

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Abstract

This study intended to explore the possibility of utilizing maize and different varieties of quality protein maize (QPM) for the enrichment of pasta. The blends (10, 20 and 30%) were prepared and assessed for their functional properties. The cooking quality, antioxidative properties, color values and in vitro digestibility were extensively assessed. Also, the effect of enrichment on the morphological attributes as well as on the secondary protein structure were analyzed. Enrichment improved the water absorption capacity (145.35 g/100–142.58 g/100 g) and swelling power (6.26–6.59 g/g) of the blends. The enriched pasta had significantly (p < 0.05) higher protein and crude fibre content, total phenolic content and flavonoids and remarkably better antioxidant activity (24.16–29.57%) than control. In vitro protein digestibility of QPM enriched pasta was found significantly (p < 0.05) higher (80.12%) than the maize (72.34%) and control pasta (71.91%). However, with the increase in the enrichment levels, an increase in the cooking time and gruel loss (5.78 to 8.4% for HQPM 1 and 6.85 to 9.12% for HQPM 1708) was observed. The acceptability index of pasta enriched with 20% HQPM1 flour was found the highest (96.99). Scanning electron microscopy and Fourier transform infrared spectroscopy confirmed the presence of higher protein and phenolic groups in QPM enriched pasta. Thus, QPM enrichment in a versatile food like pasta can be an excellent source of high-quality and cost-efficient protein along with several antioxidative properties.

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Acknowledgements

Authors are thankful to ICAR, New Delhi, India for the award for Junior Research Fellowship and Punjab Agricultural University, India for necessary support. Analytical support from SAIF and CIL Labs is also acknowledged.

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Authors and Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

    Savita Sharma, Swati Joshi, Antima Gupta, Rajan Sharma & Baljit Singh

  2. Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India

    Surinder K. Sandhu

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  1. Savita Sharma
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Correspondence to Antima Gupta.

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Sharma, S., Joshi, S., Gupta, A. et al. Influence of quality protein maize enrichment on the antioxidant, protein profile, in vitro digestibility and quality characteristics of pasta. Food Measure 17, 6236–6252 (2023). https://doi.org/10.1007/s11694-023-02063-8

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