Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

Abstract

Pasta from blend of wheat semolina and pearl millet flour (50:50) having average particle size of 425 µm supplemented with defatted soy flour (DSF) (5, 15, and 25%), carrot powder (CP) (5, 10, and 15%), mango peel powder (MPP) (5, 10, and 15%), and moringa leaves powder (MLP) (3, 5, and 8%) was prepared. With increase in the substitution level of DSF, CP, MPP, and MLP, cooking time (CT) decreased from 8.01 to 5.38 min and cooking loss (CL) increased from 8.06 to 11.90%. Pasta showed better hardness prepared from 5% DSF (14.43 N), 15% DSF (13.99 N), 25% DSF (13.07 N), and 3% MLP (11.73 N) than control pasta (9.90 N). Sensory evaluation revealed that samples were within the acceptable range (except 5% and 8% MLP). Maximum incorporation of 15% DSF, 10% CP, 5% MPP, and 3% MLP was found suitable in terms of color, cooking loss (<8%), hardness, and sensory quality. Practical application Pasta consumption ever increasing in domestic as well as international market. Functional ingredients such as cereals, pseudocereals, legume flour, fruit and vegetable powder contains plentiful of antioxidants, vitamins, dietary fiber, minerals, protein, flavonoids, carotenoids and phenolic compounds. Incorporation of such ingredients in pasta increases the nutritional as well as functional properties. In the present study, defatted soy flour (DSF) (5%, 15%, 25%), mango peel powder (MPP) (5%, 10%, 15%), carrot powder (CP) (5%, 10%, 15%) and moringa leaves powder (MLP) (3%, 5%, 8%) was incorporated into wheat semolina and pearl millet flour pasta. Substitution of DSF, MPP, CP and MLP up to 15%, 10%, 5% and 3%, respectively, yielded acceptable pasta with overall improved nutritional characteristics. Thus, DSF, MPP, CP and MLP can be successfully utilized for the preparation of pasta with improved qualities.