Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta

To improve the functional and nutritional profile of pasta, the present study aims to
develop black gram pasta using a blend of 70% Triticum durum semolina and 30%
black gram flour; and it also aims to understand the influence of additives on the
quality of pasta. Black grampasta samples were evaluated for cooking quality, color,
texture, protein profile, pasting characteristics, in vitro starch hydrolysis, microstructure
and sensory quality. Results indicated protein content improvement for black
gram substituted durum pasta (BGDP30) with 3% gluten and 0.5% hydroxypropyl
methylcellose (HPMC); black gram substituted durum pasta with HMPC
(BGDPC)(16.49%) from that of 30% BGDP30 (14.37%) and control (12.37%). The
lightness value of BGDPC (51.66) was closer to control (50.88). The texture was
improved from 1.01 N to 1.53 N, but it was still lesser than control (2.12N). The
overall quality score for BGDPC (25.17) was better than control (23.96). The study
indicated that with combination of gluten and HPMC, more desirable black gram
pasta could be produced.