FIELD OF THE INVENTION:
Plant derived poly and oligo sacaharrides and mucilage fraction for multi grain and hybrid ingredient combinations in functional food with improved cooking quality and organoleptic advantage and the process thereof.
BACKGROUND OF THE INVENTION:
Pasta products (noodles) such as spaghetti and macaroni are usually made from semolina or from flour of durum wheat or common wheat or a mixture of both. Most pasta, as a result, is made with duram wheat, which is hard wheat with increase levels of highly functional protein (Gluten).Durum wheat is desired for pasta because it makes dough that sticks together well and holds its shape, which are features preferred for pasta manufacturer. More importantly, the durum wheat flour also produces pasta having textural characteristic desired by the consumer. Most high quality pasta is made with durum wheat semolina, which is more coarse grounded wheat flour, however in these flours the germ and drain have been removed and, therefore the fibre and nutritional values are generally low.
The textural and organoleptic characteristic of any pasta plays an important role in determining the acceptance by consumer. The textural characteristic is much more important in traditional pasta consuming countries than the taste and colour. Texture can be defined as the firmness, cohesiveness and elasticity, and are directly related to the cooking resistance.
The most important aspect of the quality of the pasta is the cooking loss and the texture of the cooked pasta. The stickiness of the surface of the cooked pasta is closely related to the solubility of the starch, during cooking the starch gets gelatinized and swollen, and the amylase part of the starch may exudates into the solution.
Millets on the other hand have high nutritional components than wheat or rice, it contains more fibre, calcium, iron and beta carotene compared to cereals like rice. However the main limitation for its not being used alone in preparation of food matrix is lack of gluten. Wheat has a unique property of forming an extensible, elastic and cohesive mass when mixed with water. Millets flours lack these properties when used alone. Also conventional Pasta preparation mainly contain eggs as an important ingredient for getting the desire textural characteristic making it a non eatable for vegetarian based populations.
The present invention is therefore related to a process for isolating and purifying of mucilage from plants where the mucilage obtained have high viscosity as compared to different process of extraction indicating the high molecular weight polysaccharide and application of the said mucilage in different food matrix for better textural and organoleptic properties.
The present invention also relates to the field of food and nutrition. Especially it concerns improved nutritional value of pasta products by using fenugreek mucilage. The new product has improved cooking quality and in addition improved health value due to addition of food ingredients.
Consumption of pasta product is increasing very rapidly thus there is a growing need for good tasting pastas with high nutritional value and high cooking quality. Pasta is easily made food and in great demand in modem world.
Traditionally, pasta is made of durum wheat (Triticum durum), but also soft wheat (Triticum aestivum) is used.
The most important factors concerning the cooking quality of pasta are the texture of cooked pasta. The stickiness of the surface of the cooked pasta is closely related to the solubility of starch. While cooking the starch granules are gelatinised and swollen, and the amylose-_part of the starch may exudate out of the granules into the cooking water.
With an increasing demand for nutritionally rich food many people demand for nutritional diets high in protein, dietary fiber and iron; a diet free from chemical additives and preservatives and the attendant efforts to provide more nutritional food products in the marketplace. Further, since a significant portion of the population is allergic to wheat and, therefore, cannot enjoy the pleasures of eating pasta, a need exists to provide pasta containing no wheat ie; gluten free pasta.
WO/2010/041273 discloses the galactomannan fraction of fenugreek endosperm, which increases the viscosity when dissolved in water, is often referred to as 'gum'. The major function of galactomannans in the plant is to enable the endosperm to imbibe a large amount of water during seed hydration and, thus, protect the germinating seed from subsequent drought stress. Galactomannan is a polysaccharide made of galactose combined with mannan, high molecular compound of mannose. Fenugreek galactomannan has galactose and mannose present in a ratio of 1 :1. Fenugreek galactomannan has an emulsifying property that mixes water and oil, increases viscosity and forms aqueous colloids. Fenugreek galactomannan may have potential use as a medicinal natural food additive for lowering the level of sugar and cholesterol in the blood.
EP 1 749 450 A1 relates to a gluten free pasta and dough, use of the dough and process for preparing them; in particular, the pasta and dough of the invention comprise naturally gluten free raw source of starch, gluten free flour, gluten free protein source and a gluten free emulsifier. The invention further discloses the use of the dough for the manufacture of the pasta of the invention as well as a process for preparing both the dough and the pasta.
Celiac disease is an autoimmune intolerance to gluten, resulting in degradation of the intestinal villi and decrease in macro- and micro nutrient absorption. The disease presents a variety of symptoms such as diarrhea, bloated abdomen, weight loss, skin rashes, spontaneous abortions and a number of other pathologic phenomena.
The degree of intolerance to gluten depends on each single individual yet; in any case, the only treatment for people affected by the coeliac disease is adhering to a gluten free diet.
Gluten is a protein contained in many cereals and is formed of two sub units: gliadin and glutenin.
EP- A- 0997078 describes a pasta made from wheat flour enriched with vegetable proteins and comprising at least one legume protein concentrate and/or isolate, the legume being selected from the group comprising soya, lupins, peas, beans and chick peas. Dough for the preparation of the pasta and the use of the legume protein concentrate and/or isolate in the preparation of the dough for the production of pasta are also disclosed.
EP 1 471 801 B1 discloses the use of plant sterol ester in pasta formulation. The plant sterol fatty acid ester is technically very suitable for incorporation into pasta products, and it is especially preferred as it has very good organoleptic properties, enabling production of the pasta products of the present invention with very good organoleptic properties. Preferably the plant sterol ester is a plant stanol ester because its absorption is negligible and the use thereof is therefore safer. Also the textural properties of pastas containing plant stanol fatty acid esters are excellent. Most preferred are therefore the plant stanol fatty acid esters for use in pasta products according to the invention. In a preferred embodiment the plant sterol ester composition contains at least 55%, preferably at least 85%, and most preferably at least 95% of plant stanol fatty acid esters.
The amount of the plant sterol ester composition may be 0.27-14.5% of the pasta product by dry weight, preferably 0.45-7.3 weight % and more preferably 0.9-5.4 weight%.
U.S. Pat. No. 5,087,470 discloses nutritionally improved pasta products have been prepared by replacing the wheat, in whole or in part, in the pasta flour or dough with materials derived from various vegetables. The pasta of the subject invention containing 100% urad legumes or a combination of urad legumes and other legumes is high in protein, dietary fiber and iron and cooks in approximately 1-2 minutes as compared to 5-10 minutes required for wheat-based pasta. Further, the legume pasta maintains its structure in soup products for a long time and may be cooked in a microwave oven or even roasted or fried to provide a cracker or chip¬like product.
U.S. Pat. No. 2,037,042 of Perewe discloses a complete non-wheat pasta product prepared from potato flour, while U.S. Pat. No. 3,162,536 of Kaufmann employs low protein starchy flours including manioc tubers, peanuts, chestnuts and potatoes to prepare alimentary paste foods, and U.S. Pat. No. 4,435,435 of Hsu discloses a non-wheat containing rice flour pasta. U.S. Pat. No. 1,570,443 of McSorley discloses a pasta prepared from a mixture of soybean and wheat flour, while U.S. Pat. No. 4,956,190 of Chawan, et al. discloses a pasta flour prepared from grains and legumes wherein, prior to milling, the edible grains and legumes are tempered in the presence of a reducing agent which is said to produce an improvement in color retention of the resulting flour.
EP 0872 188 A2 discloses gluten free pasta based on corn and/or rice which is partially gelatinized with steaming treatment and further addition of monoglyceride
U.S. Pat. No. 5,114,724 discloses multi colored pasta produced using coloring agent like tomato powder to impart a red color, spinach powder to impart a green color, squid ink to impart a black color, grounded mushroom to impart a brown color and egg or egg yolk to impart a yellow color.
US 2011/ 0008496 provides a new type of food products, wherein the health value is improved. A combination of slowly absorbed carbohydrates and a plant sterol ester composition is realised in the pasta products according to the invention. The invention also provides an opportunity to make more competitive pastas made at least partly of soft wheat or other cereals. The addition of a plant sterol ester composition to the pasta product improves the "al dente" texture and/or the mouthfeel i.e. the feeling of the surface of the pasta product.
U.S. Pat. No. 2009/ 0162514 Al discloses to substitute a portion of the semolina used in pasta with a high fiber component, which results in a finished product having significantly more dietary fiber, thus helping the consumer toward the goal of the recommended daily dietary fiber intake. In one embodiment, the present invention provides a pasta product comprising a dough comprising flour and water, wherein the flour comprises stabilized rice bran (SRB) in an amount effective to improve the fiber content of the pasta product
OBJECTIVES OF THE INVENTION:
The object of the present invention is to provide a process for the preparation of food matrixes not limited to pasta, noodle from cereals, millet and combination of both.
Further, the object of the present invention is to provide the process for the preparation of food matrixes, wherein the polysaccharide (mucilage) obtained from plant source not limited to fenugreek, is added to the above mention flours and their combination to get better textural benefits and organoleptic characteristic of the food matrix.
Further, the object of the present invention is to provide the process for the preparation of food matrixes, wherein the mucilage is added in different flours of Cereals not limited to wheat, rice, oats, barley, triticale, rye, maize and millets not limited to sorghum, foxtail millet, finger millet, pearl millet, kodo millet, proso millet, barnyard millet and their combination, wherein the food product of the said composition possess better texture quality, cooking properties like low cooking loss and optimal cooking weight, elasticity, firmness, low stickiness and organoleptic properties with respect to conventional wheat pasta.
Further, the object of the present invention is to provide the process for the preparation of food matrixes, wherein the textural benefits in not limited to cooking time, cooking loss, firmness, stickiness.
Further, the object of the present invention is to provide the process for the preparation of food matrixes, wherein the organoleptic benefits are not limited to taste, colour, mouthfeel.
Further, the object of the present invention is to provide the process for the preparation of food matrixes, wherein the food matrix does not contain egg material.
It is further object of the present invention to provide food matrix rich in nutrition by addition of ingredients not limited to mucilage, millets, amaranth, trapa.
SUMMARY OF THE INVENTION:
The present invention relates to a process for the preparation of food matrixes wherein the said process comprises steps of mixing the flour with required quantity of water, addition of the polysaccharide (mucilage) to the wettable flour and mixing it further, extrusion the dough in to food matrices and drying the food matrices.
The invention particularly relates to the process for the preparation of food matrixes wherein the said food matrices is selected from the group of pasta, noodles, breads, pizza dough, pastries, candies, cookies, cakes, crackers, other backed goods.
WORKING EXAMPLES AND EMBODIMENTS OF THE INVENTION:
Process for mucilage extraction
The present invention relates to a process wherein a known amount of seeds are crushed with mortar and pastle to form a coarse size and soaked in distill water for a period of 15hr.The mixture is then homogenized for a period of 30min and is then subjected to centrifugation. The supernatant is removed and the pellet obtained is again wash with distill water and homogenized for 30min and then again subjected to centrifugation. The supernatant is removed and the pellet is again washed with distill water and is homogenized and the same procedure of centrifugation is repeated. The supernatant obtained in all the steps are pooled and then concentrated under vacuum to final viscosity in the range of 14000 to 18000 cP. The mucilage obtained by the process of present invention ranges in 35 to 50%.
Application of Mucilage in food products:
The hydrated mucilage obtained is added in flour of cereals, millet or combination of both, such that the final concentration of the mucilage is in the range of 0.1 to 5 % w/w. The flour is kneaded with addition of water till along with the hydrated mucilage along with addition of salt such that the final moisture content of the dough is in the range of 20 to 60% in Florida 75 pasta extruder. Kneading is carried out till a crumbly texture is obtained and is then the process of extrusion is carried out. The screw is rotated at constant speed and initial fractions of pasat are recycled back to the kneading chamber until the temperature at the extrusion die is constant which is determined when uniform pasta is extruded. The product can be of different shape depending upon the dies used for extrusion ranging from spaghetti, fettuccine, shell, fusilli, wheel, vermicelli. The product is then dried under oven till the final moisture is less than 8 to 4%.
The textural analysis of dried pasta with respect hardness and cooked pasta with respect to stickiness, cooking time, chewiness were estimated and compared with standard wheat based pasta.
Cooking time in the present invention is determined by adding 10g of dried pasta in 300ml of boiling water. Samples were removed after every 30 sec and were place between two glass plates. The optimum cooking time is the time where no centre hard core is detected. Cooking yield was estimated by cooking the pasta under the same condition of cooking time till the optimum cooking time is reached, the pasta is then separated by sieving and weight of the cooked pasta is determined as percentage basis of the initial dry pasta weight of 10g.
Cooking yield is estimated as:
Cooking yield % = Weight of cooked pasta/ Weight of dry pasta before cooking X 100
Cooking loss is estimated by first determining weight of the dry pasta and then it is cooked till optimum time under the same condition as used for cooking time. The cooked pasta is then separated after sieving and dried under 50°C for a period of 48hr
Cooking loss is then estimated by
Cooking loss % == ((Weight of Dry cooked pasta/ Weight of dry pasta before cooking) - 1) X 100
Organoleptic of the pasta was carried out on the basis of odour, colour and mouthfeel. A panel of 8 people were served cooked pasta and observation of each of them noted on a scale of 1-7, 1 being dislike strongly and 7 being Like strongly, 2 - Dislike Moderately, 3- Dislike Slightly, 4- Neither Like Nor Dislike, 5- Like Slightly, 6- Like Moderately
Example 1
15g of fenugreek seeds were crushed with mortar and pastle to form a coarse size and soaked in distilled water in the ratio of 1:100 (weight of seeds to volume of water) for a period of 15hr.The mixture is then homogenized using remi homogenizer at 2500 rpm for a period of 30min and was centrifuge at 3500 rpm for 20min. The supernatant was removed and the pellet obtained was again wash with distill water in the ratio of 1:50 (weight of seeds to volume of water) and homogenized at 2500 rpm for 30min and then again centrifuge under same condition for 20min at room temperature. The pellet thus obtained was again washed in the similar fashion with the same ratio of water.. The supernatant obtained in all the cases were pooled and concentrated using Bucci rotavap under vacuum at 60°C to a final viscosity of 15000cp as measured with Brookfield Viscometer at 25°C.
Example 2
5g fenugreek seeds were processed as describe in example 1. The concentrate obtained 150ml was mixed with 450ml of chilled ethanol and was kept for precipitation at temperature of 4 to 8°Cfor 15hr. The precipitated sample was centrifuge and the pellet obtained was dried. The yield of the dried powder obtained was 41.87% with respect to fenugreek powder. Of this
powder 2g was dissolved in 100ml water by continuous stirring for 15hr and viscosity of the solution as measured by Brookfield viscometer was 15100 cp at temperature of 25°C
Example 3
50g of Bael seeds along with the mucilage was taken and soaked in in distilled water in the ratio of 1:5 (weight of seeds to volume of water) for a period of 15hr.The mixture is then homogenized using remi homogenizer at 2500 rpm for a period of 30min and was centrifuge at 3500 rpm for 20min. The supernatant was removed and the pellet obtained was again wash with distill water in the ratio of 1:2 (weight of seeds to volume of water) and homogenized at 2500 rpm for 30min and then again centrifuge under same condition for 20min at room temperature. The supernatant obtained in all the cases were pooled and concentrated using Bucci rotavap under vacuum at 60°C to a final volume of 100ml. 300ml of ethanol was then added, mixed and kept under cold codition in the temperature range of 4°C to 8°C for a period of 15hr. The solution was then centrifuged and the pellet obtained was dried. The total dried powder obtained was 12.65% on basis of seed weight.
Example 4
1000g of flour was mixed with 300ml of fenugreek hydrated mucilage of viscosity 15000cp obtained in example 1 and was kneaded in pasta extruder Florida 75. 10g of sodium chloride salt added and kneaded further for about 20min and then extruded using spaghetti die. The initial extruded pasta were again fed back to the feeding section of the pasta extruder and pasta was collect only after 10min of extrusion. The pasta obtained were separated from each other and were dried in oven at 60°C for 4hr. The same process of preparation of pasta was carried out using gaur gum. 5g of gaur gum was hydrated in 300ml of distill water & then added to wheat flour and kneaded. The pasta was extruded in the same way as done with fenugreek mucilage.
The cooking time of both the pasta obtained was estimated by taking 10 g for respective dried pasta and adding it to 100ml of boiling water. Samples were collected at regular interval of 30sec and were pressed between glass plate to see the centre core of the pasta. Optimum cooking time in case of fenugreek mucilage pasta was 4min where as in case of Gaur gum pasta was 6min.
Example 5
Pasta of following combination of flour were prepared as described in example 3 by use of fenugreek mucilage added to a final concentration of 0.6% w/w (6g fenugreek mucilage in 300ml distilled water.
a. Wheat (1000g)
b. Wheat (500g) plus Ragi ( 500g)
c. Barley (500g) plus Ragi (500g)
d. Barley (1000g)
e. Ragi(1000g) The pasta obtained were estimated for their cooking time, cooking loss & cooking yield.
(Table Removed)
The organoleptic characteristic were determined base on the sensory evaluation of all the product and were evaluated based on 1 -7 rating
(Table Removed)
Example 6
Gluten Free Pasta of following combination of flour were prepared as described in example 3 by use of fenugreek mucilage added to a final concentration of 0.6% w/w (6g fenugreek mucilage in 300ml distilled water)
a. Rice (980g) plus Beetroot powder (20g)
b. Rice (950g) plus Carrot powder (50g)
c. Rice (500g) plus Green Pea (500g)
Multigrain:
d. Rice (300g) plus Bajara (300g) plus Roasted Channa (150g) plus Corn (150g) plus
Green Pea (100g)
The pasta obtained was estimated for their cooking time, cooking loss & cooking yield.
(Table Removed)
The organoleptic characteristic were determined base on the sensory evaluation of all the product and were evaluated based on 1 -7 rating
(Table Removed)
Example 7
Pasta of following combination of flour were prepared as described in example 3 by use of fenugreek mucilage added to a final concentration of 0.6% w/w (6g fenugreek mucilage in 300ml distilled water)
a. Wheat (500g) plus Rajgira (500g)
b. Barley (950g) plus Spinach (50g)
Multigrain:
c. Wheat (900g) plus Channa (40g) plus corn (30g) plus soya (30g)
d. Wheat (850g) plus Channa (50g) plus corn (40g) plus Bajara (30g) plus Rajgira
(30g)
The pasta obtained was estimated for their cooking time, cooking loss & cooking yield.
(Table Removed)
The organoleptic characteristic were determined base on the sensory evaluation of all the product and were evaluated based on 1-7 rating
(Table Removed)
Example 8
Mushroom Pasta of following combination of flour with mushroom powder were prepared as described in example 3 by use of fenugreek mucilage added to a final concentration of 0.6% w/w (6g fenugreek mucilage in 300ml distilled water)
a. Rice (930g) plus Beetroot powder (20g) plus Mushroom powder (50g)
b. Rice (880g) plus Beetroot powder (20g) plus Mushroom powder (100g)
The pasta obtained was estimated for their cooking time, cooking loss & cooking yield.
(Table Removed)
The organoleptic characteristic were determined base on the sensory evaluation of all the product and were evaluated based on 1-7 rating
(Table Removed)
Example 9
1000g of wheat flour was mixed with 150ml of Bael hydrated mucilage prepared in example 2 containing 5g of bael mucilage and was kneaded in pasta extruder Florida 75. 150 ml of distill water was then added along with 25g of sodium chloride salt and kneaded further for about 20min till a crumbly texture was obtained and was then extruded through fussili die. The pasta obtained were separated from each other and were dried in oven at 60°C for 48hr. The same process of preparation of pasta was carried out using gaur gum. 5g of gaur gum was hydrated in 300ml of distill water & then added to wheat flour and kneaded. The pasta was extruded in the same way as done with fenugreek mucilage.
The cooking time of both the pasta obtained was estimated by taking 10 g for respective dried pasta and adding it to 300ml of boiling water. Samples were collected at regular interval of 30sec and were pressed between glass plates to see the centre core of the pasta. Optimum cooking time in case of Bael mucilage pasta was same as obtained through gaur gum.

Claims: We claim
1. A process for the preparation of food matrixes which comprises:
a. mixing the flour with required quantity of water.
b. addition of the polysaccharide (mucilage) to the wettable flour and mixing it
further
c. extrusion the dough in to food matrices
d. drying the food matrices
2. The process according to claim 1, wherein the said food matrices is selected from the group of pasta, noodles, breads, pizza dough, pastries, candies, cookies, cakes, crackers, other backed goods
3. The process according to claim 1, wherein the polysaccharides (Mucilage) used is from Fenugreek (Trigonella Foenum Graecum) and Bael (Aegle marmelos)
4. The process according to claim 1 , wherein the amount of mucilage added ranges from 0.1% to 10%, preferably 0.2% to 5% and more preferably 0.3 to 1% w/w of the flour
5. The process according to claim 1, wherein the application of mucilage imparts better texture, oragnolpetic characteristics and cooking properties to the food matrix
6. The process according to claim 1, wherein the food matrices formulation can be Gluten free, Multigrain
7. The process according to claim 1, wherein the selected food matrices comprises fo pasta and noodles.