Abstract
Wheat semolina was supplemented with mushroom powder (8%), bengal gram dhal (15%) and defatted soy flour (9%) to prepare nutritious pasta having high protein, high fibre and low calories. Effect of steaming treatment (30 min) on pasta quality with respect to pasting properties, colour and texture was assessed. Results showed that steaming had a significant impact on the rheological properties of pasta starch and improved the cooking quality of pasta by minimizing cooking time and cooking losses. Significant increase in chewiness and springiness resulted in a desirable mouthfeel during eating. Brightness and transparency of product was enhanced with instantization (steaming).
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