Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

Abstract

The replacement of durum wheat semolina with finger millet flour (FMF), pearl millet flour (PMF) in pasta making at 10, 20, 30, 40,50 g/100 g and carrot pomace powder (CPP) at 2, 4, 6, 8, 10 g/100 g (flour basis, 30 g of water/100 g) was carried out to evaluate the effects on cooking qualities, color and textural of the developed pasta samples and compared with control sample. Significant differences (p < 0.05) on cooking quality characteristics, color and texture of the pasta samples were observed. With increase in the substitution level of millet flours and CPP, solid loss increased, weight gain and firmness decreased. The control pasta showed the lowest solid loss (7.66%), highest weight gain (33.93 g/10 g) and firmness (5.94 N). while supplemented pasta showed increased solid loss (10–24.40%), decreased weight gain (32.34–25.07 g/10 g) and firmness (4.24–2.14 N). Color analysis showed slight decrease in L* value for all raw and cooked pasta samples. The millet flours and carrot pomace used in this study enables the partial replacement of durum semolina in pasta with acceptable characteristics.