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<p>Pasta is a widely consumed staple food with significant potential for nutritional enhancement. This study evaluated the effect of incorporating amaranth bran into wheat pasta to enhance its nutritional and functional properties. Amaranth bran was incorporated at different levels ranging from 5 to 25%. The water holding capacity increased from 61.5 to 69.0&#xa0;g/100&#xa0;g and the cooking time decreased from 8 to 5.4&#xa0;min as the bran content increased from 0 to 25%. All viscosity parameters decreased, while a slight increase in the gelatinization temperature from 63.5 to 66.3&#xa0;°C was observed. Protein and dietary fiber contents increased from 12.91 to 15.47&#xa0;g/100&#xa0;g and from 5.61 to 8.35&#xa0;g/100&#xa0;g respectively. A significant increase in iron (4.09 to 6.87&#xa0;mg/100&#xa0;g), calcium (45.92 to 75.93&#xa0;mg/100&#xa0;g), copper (1.28 to 4.16&#xa0;mg/100&#xa0;g), potassium (286.84 to 372.09&#xa0;mg/100&#xa0;g) and magnesium (34.93 to 66.84&#xa0;mg/100&#xa0;g) was also observed. Bran incorporation also increased antioxidant potential, the total polyphenol and flavonoid contents of the product. The sensory studies revealed that incorporation of amaranth bran up to 20% is highly desirable. These findings demonstrate the feasibility of utilizing amaranth bran as a functional ingredient for developing nutritionally enriched, value-added pasta products with potential commercial and health applications.</p>

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Effect of amaranth bran incorporation on quality characteristics of pasta

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Rajashri Kulal,
  • Bommanahalli Shivegowda Roopa,
  • Suresh Diliprao Sakhare,
  • Usha Dharmaraj

摘要

Pasta is a widely consumed staple food with significant potential for nutritional enhancement. This study evaluated the effect of incorporating amaranth bran into wheat pasta to enhance its nutritional and functional properties. Amaranth bran was incorporated at different levels ranging from 5 to 25%. The water holding capacity increased from 61.5 to 69.0 g/100 g and the cooking time decreased from 8 to 5.4 min as the bran content increased from 0 to 25%. All viscosity parameters decreased, while a slight increase in the gelatinization temperature from 63.5 to 66.3 °C was observed. Protein and dietary fiber contents increased from 12.91 to 15.47 g/100 g and from 5.61 to 8.35 g/100 g respectively. A significant increase in iron (4.09 to 6.87 mg/100 g), calcium (45.92 to 75.93 mg/100 g), copper (1.28 to 4.16 mg/100 g), potassium (286.84 to 372.09 mg/100 g) and magnesium (34.93 to 66.84 mg/100 g) was also observed. Bran incorporation also increased antioxidant potential, the total polyphenol and flavonoid contents of the product. The sensory studies revealed that incorporation of amaranth bran up to 20% is highly desirable. These findings demonstrate the feasibility of utilizing amaranth bran as a functional ingredient for developing nutritionally enriched, value-added pasta products with potential commercial and health applications.