Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient
•Ascorbic acid iron gluconate powder (AAIGP) encapsulation by spray drying.•Effect of wall materials on powder characterization was studied.•Application of AAIGP in Pasta for micronutrient fulfilment.•Pasta with AAIGP has masked metallic aftertaste and suppressed cooking loss. This research work foc...
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Published in | Food chemistry advances Vol. 3; p. 100551 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
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01.12.2023
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Abstract | •Ascorbic acid iron gluconate powder (AAIGP) encapsulation by spray drying.•Effect of wall materials on powder characterization was studied.•Application of AAIGP in Pasta for micronutrient fulfilment.•Pasta with AAIGP has masked metallic aftertaste and suppressed cooking loss.
This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulose (HPMC 0.2–0.8 %) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5 %). Among the different formulations, IGP1 yielded better iron content (44.2 ± 0.35 mg/g), hygroscopicity (21.64 ± 0.18 %), and a fewer amount of surface iron content (1.59 ± 0.22 %). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75 %. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10 %), apple pomace powder (4 %), HPMC (2 %), and durum semolina (84 %). The P1 fortified with AAIGP at 0.5 % addition level retained the iron content (23.74 ± 0.08 mg/100 g) and ascorbic acid content (87.51±0.11 mg/100 g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group.
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AbstractList | This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulose (HPMC 0.2–0.8 %) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5 %). Among the different formulations, IGP1 yielded better iron content (44.2 ± 0.35 mg/g), hygroscopicity (21.64 ± 0.18 %), and a fewer amount of surface iron content (1.59 ± 0.22 %). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75 %. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10 %), apple pomace powder (4 %), HPMC (2 %), and durum semolina (84 %). The P1 fortified with AAIGP at 0.5 % addition level retained the iron content (23.74 ± 0.08 mg/100 g) and ascorbic acid content (87.51±0.11 mg/100 g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group. •Ascorbic acid iron gluconate powder (AAIGP) encapsulation by spray drying.•Effect of wall materials on powder characterization was studied.•Application of AAIGP in Pasta for micronutrient fulfilment.•Pasta with AAIGP has masked metallic aftertaste and suppressed cooking loss. This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulose (HPMC 0.2–0.8 %) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5 %). Among the different formulations, IGP1 yielded better iron content (44.2 ± 0.35 mg/g), hygroscopicity (21.64 ± 0.18 %), and a fewer amount of surface iron content (1.59 ± 0.22 %). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75 %. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10 %), apple pomace powder (4 %), HPMC (2 %), and durum semolina (84 %). The P1 fortified with AAIGP at 0.5 % addition level retained the iron content (23.74 ± 0.08 mg/100 g) and ascorbic acid content (87.51±0.11 mg/100 g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group. [Display omitted] |
ArticleNumber | 100551 |
Author | Kumari, Megha Arya, Prajya Kumar, Pradyuman Khatkar, Sunil Kumar |
Author_xml | – sequence: 1 givenname: Megha surname: Kumari fullname: Kumari, Megha organization: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India – sequence: 2 givenname: Prajya orcidid: 0000-0002-3847-5074 surname: Arya fullname: Arya, Prajya email: prajyaarya27@gmail.com organization: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India – sequence: 3 givenname: Sunil Kumar surname: Khatkar fullname: Khatkar, Sunil Kumar organization: College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab – sequence: 4 givenname: Pradyuman surname: Kumar fullname: Kumar, Pradyuman organization: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India |
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Keywords | EDX Spray drying Micronutrient fortification Powder characterization Pasta modification |
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Snippet | •Ascorbic acid iron gluconate powder (AAIGP) encapsulation by spray drying.•Effect of wall materials on powder characterization was studied.•Application of... This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the... |
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SubjectTerms | EDX Micronutrient fortification Pasta modification Powder characterization Spray drying |
Title | Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient |
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