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Optimization of Process Variables for the Development of Flaxseed and Defatted Flaxseed Based Pasta

Ruby Gupta and US Shivhare

The present day approach is value addition of convenience foods by incorporating strengthful ingredients, which offer either therapeutic or preventive medicinal health benefits, in addition to provision of their basic nutrition. Flaxseed is one of the nutritional crops as it is rich in omega-3 fatty acids, proteins, dietary fiber and phytochemicals. Central Composite Rotatable Design (CCRD) was used to optimize process parameters for development of flaxseed and defatted flaxseed based pasta products, by response surface methodology with three variables at five levels. The low and high levels of the variables were 70 to 90g for semolina; 10 and 30g for flaxseed or defatted flaxseed; 15 and 20% water (% of amount of semolina and flaxseed) for flaxseed based pasta, and 20 and 30% water (% of amount of semolina and flaxseed) for defatted flaxseed based pasta. Pasta was made by extrusion using a spiral die in pilot plant pasta making machine (D-35, La Parmigiana), followed by convective dehydration to a final moisture content of 7-8% (w.b) to make it shelf stable product. The optimum values for process variable for maximum possible gelatinization, color parameter (L*), overall acceptability, minimum free fatty acid, and color parameter (a*) are semolina 90g, flaxseed 15g and water* 20 for flaxseed based pasta, and semolina 87.79g, flaxseed 15g and water* 30 for defatted flaxseed based pasta.