Processoptimizationandinfluenceofprocessingconditionson physical,thermalandtexturalcharacteristicsofNigerianpasta producedfromachaflouranddefattedMoringaoleiferapowder

Abstract

The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacementofwheatflourwithacha(Digitariaexilis)andde-fattedMoringaoleiferacakeinpasta productionatalaboratoryscalewasinvestigatedtodeterminetheirsuitabilityinfunctionalpasta production.Optimizationprocessofpastaproductionfromachaflour(AF)anddefattedMoringa oleifera powder (DMP) carried out using standard method, with the objectives of determining optimum processing condition by applying hybrid of Taguchi Orthogonal Array Design and Response Surface Methodology of Design Expert version 6.0. The independent variables were barreltemperature(90–110oC),barrelspeed(240–360rpm)andmoisturecontent(30–40%). The responses ranged as follows: hardness (18.96 – 27.83N), springiness (0.41 – 0.71), adhesiveness (0.09 – 0.59N/m2), cohesiveness (0.35 – 0.64), chewiness (3.85–11.89N/m2), gumminess (9.23 – 17.63N/m2), colour characteristics (L* [0.07 – 2.20], a* [0.32 – 1.07] and b* [0.21–2.11]),cookingtime(4.00–6.00min),cookingloss(5.66–8.05g/100g),wateruptake (95.27–137.27%),elongationratio(0.82–1.08),specificheatcapacity(Cp)(177.31–196.45kJ/ kg/K),thermalconductivity(27.31–29.64W/m/K)andthermaldiffusivity(8.17–8.81×10−6 m2/s). The variation in processing conditions significantly (P < 0.05) influenced all the responses.However,theprincipalcomponentanalysis(PCA)ofthephysical,thermalandinstrumentaltexturalcharacteristicsofpastasshowedpositivecorrelationsexceptforadhesivenessand overallacceptability.Conclusively,doughmoisturecontentof39.85%,barrelspeedof240rpm andbarreltemperatureof110°Cgavetheoptimalextrusionprocessconditionfortheproduction ofhigh-qualitypasta.