Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace

Experiments were conducted for the quality evaluation of developed gluten-free protein enriched pasta. The pasta was formulated by taking a different proportion of Pre-gelatinized broken basmati Rice Flour, freeze-dried Carrot Pomace, and Groundnut Meal in the ratios of T۱ (۱۰۰:۰:۰::PRF:CP:GM), T۲ (۹۷:۱:۲::PRF:CP:GM), T۳ (۹۴:۲:۴), T۴ (۹۱:۳:۶), T۵ (۸۸:۴:۸), T۶ (۸۵:۵:۱۰), T۷ (۸۲:۶:۱۲), and T۸ (۷۹:۷:۱۴) respectively. Pre-gelatinized broken basmati rice flour (T۱) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for ۳ months at ambient conditions (۲۸±۲°C). Results revealed that the Lightness (L*) value of gluten-free protein enriched pasta decreased, while a* and b* values increased with the increase in the incorporation level of freeze-dried carrot pomace and groundnut meal to broken basmati rice flour. Also, water activity, bulk density, swelling power (g g-۱), water absorption index (g g-۱), and cooking time were greatly influenced by the increased incorporation level. There was a significant decrease in cooking time and smoothness of gluten-free protein enriched pasta because of fibre addition. On the other hand, incorporation resulted in little clumpiness and disintegration.

Keywords:

Broken rice flour , Improving nutritional value , Spaghetti.