Pantnagar Journal of Research

Abstract

Noodles and pasta were made using a blend of refined flour, pearl millet flour, and jamun seed powder. Pasta and noodles were made with varying amounts of jamun seed powder (5% to 20%) and a substantial proportion of pearl millet flour (40% to 50%). The findings indicate that adding jamun seed powder and pear millet flour affects the sensory characteristics. With up to 10% jamun seed powder in pasta and 5% in noodles, the taste is still acceptable. Jamun seed powder incorporation changed the amount of nutrients in pasta and noodles. There were notable differences in ash content, which ranged from 0.81% to 1.24% in pasta and 0.81% to 1.101% in noodles. Calcium levels varied between 52.46 to 68.05 mg/100g in pasta and 50.78 to 58.53 mg/100g in noodles. Zinc content ranged from 1.92 to 2.45 mg/100g in pasta and 1.97 to 2.25 mg/100g in noodles. Phosphorus levels were observed between 195.80 to 176.14 mg/100g in pasta and 198.86 to 188.70 mg/100g in noodles. Significant differences were noted in phytic acid and polyphenol content in pasta, while noodles showed non-significant variations. The digestibility of starch was not affected, but protein digestibility decreased in jamun seed powder incorporated in pasta and noodles. Products containing jamun seeds maintained their sensory profile in terms of taste, appearance, and texture during the storage study (90 days). The samples retained their color, appearance, texture, taste, and overall acceptability better than control samples. Additionally, the significant reduction in peroxide value and fat acidity in products incorporated with jamun seed powder suggested potential antioxidant and anti-rancidity properties. The development of noodle and pasta products incorporating pearl millet and jamun seed powder offers a healthier food alternative at the market level, providing nutritional benefits to consumers, while at the industry level; it fosters innovation and meets the growing demand for nutrient-dense products.