Impacts of addition ratio of hydroxypropyl methyl cellulose or guar gum on the quality of high fiber pasta from wheat flour and mung bean husk

Abstract

The production of dehulled mung bean seed generates the husk which is currently used in the manufacturing of animal feed. This by-product is rich in dietary fiber and can be used as a dietary fiber source for supplementation to food products. The pasta originated from 85% wheat flour and 15% by-product of dehulled mung bean seed production had high dietary fiber content and met the requirement of a high fiber food. Nevertheless, the use of mung bean husk negatively affected cooking properties, textural profile and sensorial quality of high fiber pasta. In this study, the effects of addition ratio of hydroxypropyl methyl cellulose (HPMC) and guar gum (GG) on the quality of pasta originated from 85% wheat flour and 15% mung bean husk were investigated. Increase in HPMC or GG ratio from 0 to 2% gradually decreased the cooking loss while improved the optimal cooking time, water absorption index, adhesiveness, cohesiveness, elongation rate as well as the overall acceptability of high fiber pasta. The increased hardness of the product added with HPMC was recorded while this property was reduced when GG was used in the pasta formulation. The use of HPMC resulted in pasta sample with better textural profile and overall acceptance than that of GG.