Abstract

Formulation of non-Gluten Pasta from the Optimized levels of Dairy and Non-Dairy ingredients

Highlights

  • In terms of volume and value the market of pasta has grown up to US$28.46 and 249.02 metric ton in year 2013-14 in India

  • Response surface methodology was employed to optimize the levels of whey protein concentrate (WPC-70), brown rice flour, amaranth flour and flaxseed flour to formulate non-gluten pasta and to envisage its sensory attributes, cooking quality and color values

  • The effect of amaranth flour (5-20%), flaxseed flour (5-20%) and WPC70 (1-5%) levels were studied on the sensory attributes, physical properties and gruel loss (%) of non-gluten, pasta keeping brown rice as base material

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Summary

Introduction

In terms of volume and value the market of pasta has grown up to US$28.46 and 249.02 metric ton in year 2013-14 in India. Worldwide pasta is considered as most popular ready to eat and comfort food owing to its easy cooking, sensorial and nutritional attributes, affordable price, versatility as well as better storage stability [2]. It is being consumed as fresh just after cooking and preserved by drying for future use. Durum wheat semolina [3] containing gluten protein is mostly preferred for high quality pasta preparation. Apart from conventional pasta, increasing consumers awareness towards nutritional foods has led the researchers towards incorporation of several natural compounds such as cereals bran, plant proteins, groundnut meal and capsicum juice, groundnut meal and beetroot, fenugreek [2], green gram semolina [3] and flaxseed [4,5] in order to enhance limiting amino acids and overall nutritional potential of pasta

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