The Development of Keto Pasta using Oat Fiber

Abstract

A start-up company named PT. Inti Utama Solusindo under PT. Pharos Indonesia focuses on the production of healthy food and drink. The period of internship was 6 months starting from July 11th 2022 until January 10th 2023 under the new product development department. The activity in the company consists of formulation for new products, making a marketing strategy, and juice production. In the formulation, keto pasta was developed using oat fiber and psyllium husk as the food innovation for people with a keto diet. The objective of this study is to develop keto pasta using oat fiber along with investigating the effect of psyllium husk addition towards physical and sensorial properties. Based on the result, the addition of psyllium husk affected the color, moisture content and texture of pasta. For the color, the keto pasta has a darker color compared to the commercial pasta. In moisture content, the psyllium husk addition increase the moisture content on both dried (5.30 ± 1.62) % and boiled pasta (61.75 ± 0.09) % compare to the control of keto pasta with value of (5.05 ± 0.45) % for dried pasta while (55.59 ± 0.47) % for boiled pasta. The psyllium husk reduces the hardness of dough in pasta B (235 ± 9.19) g with pasta A (356.5 ± 44.54) g. Sensory analysis results showed the overall score of pasta B 3.7 where panelists preferred pasta B compared to pasta A. The statistical analysis of keto pasta was significantly different with the commercial pasta but the sample still can be developed with some improvement such as using other methods of drying method and adjusting the temperature of the oven to fix the physical and sensory properties to be accepted by consumers.