Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes

Abstract

Standardisation of the formulation for the development of three categories of protein enriched ready -to -cook (RTC) pastas (defatted coconut-based pasta, soya-based pasta and mushroom-based pasta) was performed. Protein enrichment using defatted coconut flour (DFC-10, 15 and 20 g/100 g, microwave combined with fluidized bed dried mushroom powder (M-5, 10 and 15 g/100 g) and defatted soya flour (DFS-20, 25 and 30 g/100 g) were incorporated in the study. Highest swelling power of 2.5 g/g to 2.9 g/g was observed for mushroom-based pasta. Whereas maximum firmness of 57.22 N was observed in soya-based pasta sample with 30 g/100 g addition level. The optimal cooking time for coconut-based pasta was least - around 6 min with 20 g/100 g inclusion. However, the solid loss of DFC pasta samples gradually increased with the incorporation of DFC flour (6.8%–12.0%). Sensory evaluation using fuzzy logic model was performed for each category and the sample M1 with 5 g/100 g inclusion of mushroom powder was standardized as the best among the mushroom-based pasta. The standardized composition in defatted coconut-based pasta and defatted soya-based pasta category were DFC1 (10 g/100 g) and S 2 (25 g/100 g) respectively. The protein enrichment by partially replacing wheat with the by-products imparted high nutritive value and acceptance to the protein enriched pasta products.