Supplementing food nutrition through fortification of pasta with tulsi powder

Adding tulsi powder, also known as holy basil, in pasta increases its fiber content and decreases its cooking time, according to researchers from the Bundelkhand University in India. In the study, which was published in the IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), the authors analyzed tulsi-fortified pasta and evaluated it based on its physiochemical properties, nutritional properties, and sensory qualities.

  • Tulsi has been grown in many parts of India for its health-giving benefits, and it has established its place in home remedies. In this study, the authors looked at the potential of pasta to be fortified with tulsi as a way to appeal to a wider group of people.
  • To start the process, tulsi powder and wheat flour were procured for use. Before it was prepared, the physiochemical properties of the raw materials were determined.
  • Four pasta samples were prepared for the test: Each sample had differing concentrations of wheat flour and tulsi powder. For 1,000 grams of the pasta dough, the wheat-flour-to-tulsi-powder ratios of the samples were 100-to-0, 99-to-1, 97-to-3, and 95-to-5, respectively. An ample amount of water was mixed before it was made into pasta using an extruder. The final samples were then dried and stored before use.
  • The resulting samples were rated using different parameters for quality, such as cooking time, texture, and sensory evaluation. In terms of nutrient composition, the authors looked at carbohydrate, protein, fat, fiber, and ash contents for each pasta.
  • After testing, the findings revealed that fortifying tulsi decreases carbohydrate content of the pasta. Moreover, protein, fat, and ash contents decrease slightly when more tulsi powder is used in the pasta. Fiber, however, was noted to increase in proportion to how much tulsi powder was added.

The researchers determined that increasing the tulsi content in pasta also adds more fiber to it. Moreover, this method also reduces the cooking time of the pasta.

You can find the full text at this link.

 

Journal Reference:

Mishra P, Bhatt DK. OPTIMISATION OF FOOD SUPPLEMENT FOR DEVELOPMENT OF NUTRITIOUS PASTA BY UTILIZING TULSI POWDER. IOSR Journal of Environmental Science, Toxicology and Food Technology. 2017; 11(03): 01–06. DOI: doi.org/10.9790/2402-1103030106

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