B.

TECH RESEARCH PROJECT

EXTRUDED MULTIGRAIN SPAGHETTI FORTIFIED

WITH CALCIUM CASEINATE
NAME OF THE MENTOR:
NAME: SHRISHTI PUROHIT
DR. NEENA BHATIA
COURSE: BTECH FOOD TECH
ROLL NO.: 4138455119
NAME OF CO-MENTOR:
DR. DIPESH AGGARWAL
 OBJECTIVES

 Optimization of formulation of multigrain spaghetti fortified with calcium caseinate

 Analysis of physico- chemical properties of the developed product

 Shelf- life study of the developed product

 METHODOLOGY/ PLAN OF WORK


Procurement of raw material and ingredients

(Whole wheat flour, Bengal gram flour, Pearl millet flour, calcium caseinate protein, salt)

Preparation of Germinated pearl millet flour

Preparation of control spaghetti (100% WWF)

Optimization of product formulation

Optimization of multigrain flour Selection of level of calcium caseinate

Preparation of optimized product

Physico-chemical analysis and shelf life studies

Product preparation and Sensory evaluation
Analysis of product
 RESULTS

 1. Selection of levels of WWF, PMF and BGF for optimization of multigrain flour

80 75
70
Whole wheat flour
60 (%)

50
Bengal gram flour
40 (%)

30
Germinated Pearl
20 10 millet flour (%)

10 15

0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
 2. Selection of level of calcium caseinate


Table 1 – Different levels of CC and Multigrain flour
100%
10 15
90% 20
Serial no. Multigrain flour (%) Calcium 25
80%
caseinate(%) 70%
1. 90 10 60%

LEVELS
50%
90 85
40% 80 75
2. 85 15 30%
20%
10%
3. 80 20
0%
1 2 3 4

4. 75 25 FORMULATIOMS

Multigrain flour (%) Calcium caseinate(%)

 3. Sensory score (9-point hedonic scale) for optimization of spaghetti

Table 2- Sensory score (9-point hedonic scale) for optimization of product

Serial no Levels Color Flavor Texture Overall

9
Attributes Acceptabili
8
(Multigrain ty 8 7.7 7.6 7.6 7.7
7.8
7.6
7.37 7.5
7.3 7.3
flour: CC) 7.1 7.1 7 7.1
6.9 6.8
7
1 90%:10% 7.7±0.5 7.6±0.5 7.3±0.5 7.1±0.5
6.1 6.2 6.1
6
2 85%:15% 7.37±0.5 6.9±0.5 6.8±0.6 7.1±0.4
5

scores
3 80%:20% 6.1±0.6 7.6±0.4 7.7±0.6 6.2±0.5
4

4 75%:25% 7.0±0.4 7.5±0.4 7.3±0.5 6.1±0.6 3

5 Control( 8.0±0.5 7.8±0.6 7.6±0.6 7.1±0.6 2

100%
1
multigrain
flour) 0
1 2 3 4 5
{Data are presented as Mean ± Standard deviation (SD) (n=15)} parameters
Color Flavor Texture Overall Acceptability
 4. Sensory analysis of the control and optimized spaghetti

Table 3- Summarizes the results of sensory analysis of the control and

optimized spaghetti 8

7.8
7.8
Parameters Color Flavor Texture Overall
7.6
acceptability 7.6
7.5 7.5
7.4
7.4

7.2

scores
7.2
7.1 7.1
Control 7.6±0.4 7.8±0.6 7.1±0.4 7.4±0.5
7
spaghetti
6.8

6.6
Optimized 7.5±0.5 7.5±0.6 7.2±0.5 7.1±0.5 Color Flavor Texture Overall
acceptability

spaghetti parameters

Control spaghetti Optimized spaghetti

5. Proximate and Microbial analysis of control and optimized spaghetti

Table 4 – Proximate and Microbial analysis of control and optimized spaghetti

Parameters Control spaghetti Optimized spaghetti

(values/ 100g) (values/100g)

Total protein 7.2 19.65

Total ash 1.808 3.6
Total fat 6.76 1.5
Moisture content 1 4.49
Carbohydrate content 23 52.48
Dietary fiber content 5.3 7.4
Total calories 172 Kcal 307.42 Kcal
Total Plate Count 200 CFU 430 CFU
Yeast & Mold Absent Absent
Total Coliform Absent Absent
6. Cooking quality of control and optimized spaghetti

Table 5 – Cooking quality of control and optimized spaghetti

Parameters Minimum cooking time Protein loss in water/ Biuret test

Control spaghetti 3 minutes 21 seconds Negative

Optimized spaghetti 5 minutes 33 seconds Negative

 7. Shelf life results for control product and optimized spaghetti

Table 6- Shelf life results for control product and optimized

spaghetti
Microbial analysis for 0th
Control spaghetti Optimized spaghetti
day for control and
optimized spaghetti
Tests Colonies Colonies Colonies Colonies
on 0th day on 7th on 0thday on 7th day
(CFU/g) day (CFU/g) (CFU/g)
(CFU/g)
TPC 20 60 4 152

Coliform Absent Absent Absent Absent

Microbial analysis
Yeast and Absent 5 Absent 9 for 7th day for
Mold control and
optimized spaghetti
 CONCLUSION
 It can be concluded from the above study that multigrain flour consisting of 75% WWF, 10% BGF, and 15%
GPMF can be used successfully to replace 100% of the whole wheat flour. Optimized spaghetti containing
multigrain flour and CC in the ratio 90:10 can be used to formulate healthy spaghetti having the additional
benefit of dairy nutrition. Calcium caseinate fortified multigrain spaghetti showed higher mean acceptability
score at 10% level.

 The study thus demonstrated that highly acceptable protein rich spaghetti can be developed using multigrain
flour. Multigrain spaghetti thus developed could be useful in meeting emerging nutritional needs of people
and could be suitable in management of non-communicable diseases which demand higher amount of
complex carbohydrates in form of resistant starch. Due to the popularity of pasta among children, multigrain
millet spaghetti could be an ideal product for overweight and obese children.
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Thank you!