B.

TECH RESEARCH PROJECT

TOPIC: EXTRUDED MULTIGRAIN SPAGHETTI

FORTIFIED WITH WHEY PROTEIN CONCENTRATE

NAME OF THE MENTOR:

NAME: SHRUTI GUPTA
DR. NEENA BHATIA
COURSE: BTECH FOOD TECH
SEC: Q
NAME OF CO-MENTOR:
ROLL NO.: 4138455120
DR. DIPESH AGGARWAL
 OBJECTIVES

 Optimization of formulation of multigrain spaghetti fortified with whey protein

concentrate

 Analysis of physico- chemical properties of developed product

 Shelf- life study of the developed product

 METHODOLOGY/ PLAN OF WORK


Procurement of raw materials and ingredients

(Whole wheat flour, Bengal gram flour, Pearl millet flour ,whey protein concentrate, salt)

Preparation of Germinated pearl millet flour

Preparation of control spaghetti (100% WWF)

Optimization of product formulation

Optimization of multigrain flour Selection of level of WPC

 Preparation of optimized spaghetti

Physico-chemical analysis and shelf life studies

 Firstly the optimization of multigrain flour was carried out using Bengal gram flour (8-22%),
whole wheat flour (65-75%) and pearl millet flour (8-25%) in which 17 formulations were
sensorially evaluated by semi trained panelist (comprising of 15 panelist) on a 9- point hedonic
scale after obtaining informed consent. Spaghetti prepared with whole wheat flour was considered
as control. After multigrain flour optimization, further fortification of above formulations with whey
protein concentrate (10-25%) was carried out in which four formulations were tested. Proximate,
microbial analysis, sensory evaluation, minimum cooking time and protein loss in water were
performed. The shelf life studies were conducted by storing product at room temperature.
1. Product preparation and Sensory evaluation
2. Analysis of product
 RESULTS

1. SENSORY ANALYSIS OF THE CONTROL AND OPTIMIZED SPAGHETTI

Table 1- Summarizes the results of sensory analysis of the

8.2
8.1 8.1
control and optimized spaghetti
8
7.9 7.9
7.8
Paramete Color Flavor Texture Overall 7.8

rs acceptabi 7.6

Values/100 g
7.6

lity 7.4
7.4
Control spaghetti
Optimized spaghetti
7.2
Control 7.6±0.4 7.8±0.6 7.1±0.4 7.4±0.5 7.1

7
spaghetti
6.8

6.6
Optimize 8.1±0.5 7.9±0.6 8.1±0.5 7.9±0.5 Color Flavor Texture Overall
acceptability
Parameters
d
spaghetti
2. Proximate and Microbial analysis of control and optimized spaghetti

Table 2 – Proximate and Microbial analysis of control and optimized spaghetti

Parameters Control spaghetti Optimized spaghetti
(values/ 100g) (values/100g)
Total protein 7.2 18.74
Total ash 1.808 2.7
Total fat 6.76 0.65
Moisture content 1 5.5
Carbohydrate content 23 47.6
Dietary fiber content 5.3 6.85
Protein digestibility 45.4
Total calories 172 Kcal 375Kcal
Calcium content 34 mg 128 mg
Total Plate Count 200 CFU 300 CFU
Yeast & Mold Absent Absent
Total Coliform Absent Absent
 3. Cooking quality of control and optimized spaghetti

Table 3 – Cooking quality of control and optimized spaghetti

Parameters Minimum cooking time Protein loss in water/ Biuret test

Control spaghetti 3 minutes 21 seconds Negative

Optimized spaghetti 6 minutes 28 seconds Negative

 4. Shelf life results for control product and optimized spaghetti
25
Table 4- Shelf life results for control product and
20
optimized spaghetti 20

Control spaghetti Optimized spaghetti 15 Microbial analysis for 0th

CFU/g
Colonies 0th day for control and
day -control
10 product optimized spaghetti
Tests Colonies Colonies Colonies Colonies
5 3
on 0th day on 7th on 0thday on 7th day 0 0 0 0
0
(CFU/g) day (CFU/g) (CFU/g) TPC Coliform Yeast and
Mold
(CFU/g)
TPC 20 60 3 160 180
160
160
140 . Microbial analysis
Coliform Absent Absent Absent Absent

CFU/
120 for 7th day for

g
100 Colonies 7th
day -control control and
Yeast and Absent 5 Absent 17 80
60 product optimized spaghetti
60
Mold 40
17
20 5
0 0
0
TPC Coliform
Yeast and Mold
 CONCLUSION

Spaghetti has come a long way from the days when it was erroneously considered by
consumers to be a “fattening food.” Today it is perceived as one of the “healthy
options”. The composition and nutritive value of developed spaghetti samples
represent balanced quantity of carbohydrate, protein, fat, crude fiber and ash and were
sensorially acceptable. The study showed that whey protein enriched multigrain
spaghetti may be a suitable source of proteins as it is a mass consumption item and is
consumed by every age group. It can be concluded from the above study that the
optimized spaghetti containing multigrain flour and WPC of the ratio 90:10 can be
used successfully in place of whole wheat flour based spaghetti having additional
benefit of dairy nutrition. Multigrain spaghetti thus developed could be useful in
meeting emerging nutritional needs of people. Multigrain spaghetti thus developed
could be suitable in management of non-communicable diseases which demand higher
amount of complex carbohydrates in form of resistant starch.
Thank you!