Affiliation:
1. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
2. Department of Fish Processing Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
Abstract
SummaryChickpea flour was supplemented (10%–40%) with barley flour for making pasta and evaluated for its quality attributes. Results showed that the increasing level of chickpea improved the pasting properties and showed a significant increase in WAC (155.28%–257.02%) and OAC (224.40%–263.17%). Increasing chickpea exhibits a reduced cooking time (5.56–5.09 min) with cooking loss below desired range. The increase in chickpea concentration produced pasta with increased protein (11.13%–15.77%) and fibre content (1.97%–3.19%). The overall colour attributes improved and texture was also improved in comparison to barley pasta. Total phenolics and flavonoids increased from 2.26 to 3.46 mg GAE g−1 and 1.73 to 2.48 mg QE g−1, respectively, with rising chickpea levels in pasta. The presence of characteristics peak in FTIR spectra with absorption band between 3200 and 3300 cm−1 confirms the presence of phenolics compounds. The SEM reveals that the addition of chickpea flour impacts the structural integrity of the pasta owing to the increased protein and fibre. Thus, Barley–chickpea has a great potential to be used for pasta production with enhanced nutritive and quality attributes.
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
3 articles.
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