Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves

Adyati Handayani, Nallammai Singaram, Chang Aun

2019

Abstract

The leaves of Moringa oleifera, or moringa, are known to have various health benefits and commonly found in home-cooked dishes such as curries and soups. However, the utilization and application of moringa in food industry is still very limited. Therefore, this study was conducted to determine the physicochemical properties of semolina-based pasta incorporated with chickpea flour and dried moringa leaves purposely to increase the functionality of the produced pasta. The physicochemical properties determined included proximate composition, total dietary fiber, calcium content, texture profile, color, and water activity. The analyses were conducted on three samples: control (CO) pasta, chickpea-containing (CP) pasta, and chickpea and moringa leaves-containing (CM) pasta. In terms of chemical composition, both CP and CM pasta had significantly higher (p<0.05) moisture, fat, protein, ash, total dietary fiber, and calcium content than those of CO pasta. In terms of texture, addition of chickpea and moringa leaves generally increased the hardness, springiness, and chewiness index of the pasta. All samples were categorized in the yellow color range and had water activity values of above 0.9. All in all, the addition of chickpea and moringa leaves was found to be able to increase the functional benefit of the pasta produced.

Paper Citation

in Harvard Style

Handayani A., Singaram N. and Aun C. (2019). Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 146-152. DOI: 10.5220/0009982000002964

in Bibtex Style

@conference{16th afc19,
author={Adyati Handayani and Nallammai Singaram and Chang Aun},
title={Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={146-152},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009982000002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves
SN - 978-989-758-467-1
AU - Handayani A.
AU - Singaram N.
AU - Aun C.
PY - 2019
SP - 146
EP - 152
DO - 10.5220/0009982000002964