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Vol. 10, Issue 5 (2021)

Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients

Shobha D, Veena UK and Mahadevu P
In order to develop gluten free pasta using Quality Protein Maize (QPM), eight ingredients combinations(treatments) were studied, gluten free pasta prepared from quality protein maize (QPM), Black gram flour (Bg), guar gum (G) and enriched separately with two functional ingredients such as dehydrated carrot (Ct) and drum stick powder (Ds) up to level of 8% was found to be acceptable organoleptically viz., (Q60:Bg30:Ct8:G2- QCt) and (Q60:Bg30:Ds8: G2- QDs) as compared to control (100% refined wheat flour). The QPM pasta (QCt and QDs) had significantly higher weight increase index (WI), water absorption index (WAI), water solubility index (WSI) and bulk density (BD). QPM pasta exhibited less stickiness after cooking compared to control. Even the cooking loss of QPM pasta types was found to be below 8%. The QPM pasta enriched with carrot and drumstick powders was found to be superior in nutrients such as protein (16.2, 17.3%), crude fiber (1.8, 2.4%) and low carbohydrate content (67.4 and 64.2%) compared to control pasta. Enrichment of QPM pasta with dehydrated carrot and drumstick powders led to significant increase of calcium (17.4, 30.2 mg %), iron (5.0, 7.2 mg %), zinc (2.5, 2.9 mg %) potassium (129.6, 166.7 mg %) and sodium (12.8, 17.3 mg %) contents respectively. Two types of QPM pasta stored in MPP pouches were safe for consumption until six months of storage under ambient conditions.
Pages: 1067-1075  |  428 Views  82 Downloads

The Pharma Innovation Journal
How to cite this article:
Shobha D, Veena UK, Mahadevu P. Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients. Pharma Innovation 2021;10(5):1067-1075. DOI: 10.22271/tpi.2021.v10.i5n.6346
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