RHEOLOGICAL PROPERTIES OF RIGATONI PASTA DOUGH FROM BLENDED FLOUR OF AMARANTH, RICE AND RAW BANANA POWDERSALUNKE SHIVAM AND GENITHA IMMANUELAbstract The rheological characteristics of rigatoni pasta dough made with various ratios of flour from rice, amaranth and raw banana powder were examined. Rheological characteristics such as water absorption, proving time, development time, extensibility, and tolerance index were determined using the Farinograph and Extensograph. Barbender, a German company based in Duisburg, was used to determine these values. Amaranth and rice flourâs properties remained stable whereas those of raw banana flour changed by 2%, 4%, 6%, and 8%. Water absorption (500 B.U.) values ranged from 76.7% to 80.9%, and water absorption (14.0%) values ranged from 74.4% to 78.4%. For samples T1, T2, T3, and T4, the development times for the flour blend formulations were 0.6 min, 0.8 min, 0.7 min and 0.9 min, respectively. With the addition of banana flour, the tolerance index improved from sample T1 to T4, i.e. from 172 BU to 272 BU. Extensograph readings were recorded at curves that represented proving times of 30, 60 and 90 minutes. With an increase in proving time, the energy area decreased and extension resistance increased. All the samples ratio values were between the ranges of 0.5 and 03. The outcomes clearly demonstrated that the use of raw banana flour increased the rheological characteristics and the quality of the composite flour dough. Due to its high nutritional value and favourable effects on human health, this dough may be used to make pasta and other similar items. |