Roller milled black gram (Phaseolus mungo ) semolina and its influence on the quality characteristics of high protein pasta.

Black gram (Phaseolus mungo) was roller milled
into semolina (BGS) and was substituted at 25, 50 and 75 %
levels in vermicelli making in this investigation. There was an
increase in ash and protein content as the inclusion of BGS in
blends increased. The quality characteristics of pasta showed
marginal increase in cooking loss up to 50 % level of BGS.
The firmness value did not change much up to 50 % BGS in
pasta. At 75 % level of BGS, the cooking loss and stickiness
value were highest (6.10 % and 0. 90 N) whereas firmness
value and overall quality score were lowest (4 N and 27.5/40)
indicating that the pasta had mushy, indiscrete, sticky strands
and had a prominent beany odour making it unacceptable.
Hence 50 % BGS was considered optimum in vermicelli. The
pastamadewith 50%BGS inclusion had a protein and dietary
fiber content of 15.30 % and 8 % as against the control value
of 11.30 and 4.20 % respectively.