Trilokia, M., Bandral, J. Dogra, Sood, M., Gupta, N., Dutta, U. (2023). Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace. , 25(3), 635-646. doi: 10.22034/jast.25.3.635
M. Trilokia; J. Dogra Bandral; M. Sood; N. Gupta; U. Dutta. "Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace". , 25, 3, 2023, 635-646. doi: 10.22034/jast.25.3.635
Trilokia, M., Bandral, J. Dogra, Sood, M., Gupta, N., Dutta, U. (2023). 'Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace', , 25(3), pp. 635-646. doi: 10.22034/jast.25.3.635
Trilokia, M., Bandral, J. Dogra, Sood, M., Gupta, N., Dutta, U. Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace. , 2023; 25(3): 635-646. doi: 10.22034/jast.25.3.635

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

Journal of Agricultural Science and Technology
Article 10, Volume 25, Issue 3, 2023, Pages 635-646    PDF (5.31 M)
Document Type: Original Research
DOI: 10.22034/jast.25.3.635
Authors
M. Trilokia* 1; J. Dogra Bandral1; M. Sood1; N. Gupta2; U. Dutta3
1Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.
2Division of Food Science and Technology SKUAST-Jammu, Main Campus Chatha, (180009), Jammu & Kashmir, INDIA
3Division of Microbiology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.
Abstract
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 T1 (100:0:0::PRF:CP:GM), T2 (97:1:2::PRF:CP:GM), T3 (94:2:4), T4 (91:3:6), T5 (88:4:8), T6 (85:5:10), T7 (82:6:12), and T8 (79:7:14) respectively. Pre-gelatinized broken basmati rice flour (T1) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for 3 months at ambient conditions (28±2°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-1), water absorption index (g g-1), 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
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