Abstract
Due to the evolving socioeconomics, government rules and changing eating habits of consumers, protein fortification is one of the important concerns regarding research and processing of foods. With the objective of development of gluten-free pasta, underestimated broken milled rice flour was used as the main raw material. For the improvement in protein content of gluten-free broken rice pasta, defatted soy flour was utilised for the partial replacement of broken rice flour by 5, 10, 15, 20 and 25%. L* value decreased whereas a* and b* increased with the increasing replacement by defatted soy flour. Textural properties like hardness and chewiness were significantly affected whereas springiness and cohesiveness were not significantly affected by the increasing replacement by defatted soy flour. Up to 15% replacement by defatted soy flour in gluten free broken rice pasta was accepted on the basis of sensory evaluation. Protein content was improved from 6.36 to 12.43% at optimised 15% level replacement of defatted soy flour.
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