Dados do Trabalho

Título

PHYSICAL CHARACTERIZATION AND SENSORY ANALYSIS OF MILLET-BASED PASTA (PENNISETUM GLAUCUM (L.) R. BR.)

Introdução

Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free known as a nutri-cereal for its high fiber, protein, and bioactive compound content, making it an attractive option for various culinary applications. This study aimed to conduct the physical characterization and sensory analysis of spaghetti-type pasta formulated with whole millet (WMP), whole germinated millet (GWMP), and debraned millet (DMP) using the extrusion cooking process.

Material e Métodos

The process involved the disk milling of whole grain followed single screw operating at 100 rpm screw speed, 2.0 mm diameter output die, three heating zones (40, 80, and 80 °C), and final moisture content of 30%. For sensory analysis, the pasta was cooked in boiling salted water in covered pans and served with oil and garlic sauce. The raw and extruded flours underwent evaluation for apparent viscosity profile (RVA), water solubility index (WSI), and water absorption index (WAI), while the resulting pastas were subjected to texture and sensory analysis. Sensory attributes assessed included "appearance," "aroma," "flavor," "texture," "overall impression," and "purchase intention".

Resultados e Discussão

Notable findings include the highest viscosity observed in raw debraned millet flour (1039.00 cP) and the lowest in raw germinated whole millet flour (135.00 cP) due to starch hydrolysis caused by germination. The extrusion increased the WAI of flours, ranging from 0.95g/g, in raw debraned millet flour, to 3.07g/g, for extruded whole millet flour, as a result of the greater interaction between water and polar groups in the extruded flour. Texture analysis revealed similar springiness and chewiness among millet pasta formulations, with DMP displaying greater cohesiveness and GWMP, superior resilience. Meanwhile, the control pasta (commercial brown rice pasta) exhibited superior overall springiness, cohesiveness, gumminess, chewiness, and resilience. Additionally, the control pasta outperformed millet-based pastas in all sensory attributes, possibly due to its more appetizing texture.

Conclusão

Despite the nutritional benefits of millet, modifications in pasta formulations are necessary to enhance consumer acceptance and market value.