Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta
2011
MADHUMITHA, S. | PRABHASANKAR, P.
To improve the functional and nutritional profile of pasta, the present study aims to develop black gram pasta using a blend of 70% Triticum durum semolina and 30% black gram flour; and it also aims to understand the influence of additives on the quality of pasta. Black gram pasta samples were evaluated for cooking quality, color, texture, protein profile, pasting characteristics, in vitro starch hydrolysis, microstructure and sensory quality. Results indicated protein content improvement for black gram substituted durum pasta (BGDP30) with 3% gluten and 0.5% hydroxypropyl methylcellose (HPMC); black gram substituted durum pasta with HMPC(BGDPC)(16.49%) from that of 30% BGDP30 (14.37%) and control (12.37%). The lightness value of BGDPC (51.66) was closer to control (50.88). The texture was improved from 1.01 N to 1.53 N, but it was still lesser than control (2.12N). The overall quality score for BGDPC (25.17) was better than control (23.96). The study indicated that with combination of gluten and HPMC, more desirable black gram pasta could be produced. PRACTICAL APPLICATION: Pasta products rank as number two staple food and it is consumed worldwide. Black gram is known to be hypoglycemic agent and a good source of protein. The present manuscript demonstrated that the use of black gram flour (BGF) along with additives would improve the pasta product functional and nutritional quality. The present study indicates that the use of BGF along with additives will improve the nutritional quality of the pasta in terms of antioxidant and hypoglycemic activity. The outcome of the present study will have greater potential for pasta industries to develop healthier pasta products using BGF.
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