Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti.

Abstract

The aim of present investigation was justifying the suitability of sweet potato flour for development of gluten free spaghetti with reduced starch digestibility and to enhance protein content by fortification of whey protein concentrate (WPC) and chickpea flour (CPF) at the rate of 5%, 10%, and 15% respectively along with control. The effect of fortification in spaghetti was assessed for its glycemic index, physical, nutritional, and sensory properties. The data revealed that increase in the level of fortification of WPC and CPF resulted with increase in optimum cooking time, weight and volume without affecting cooking loss as compared to control sample. The percent increase in protein content of spaghetti fortified with WPC and CPF found as 192.20% and 150.08% respectively in comparison with control. However, spaghetti fortified with 15% CPF and 15% WPC showed lowest starch digestibility with reduced glycemic index to 59.43 and 58.73 respectively. The spaghetti fortified with 10% WPC and 10% CPF was found overall acceptable by panelists. Moreover, the fortification of spaghetti with WPC and CPF could significantly increase the protein content along with overall acceptability and functional characteristics.