Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta

The objective of present study was to understand
the interaction of yellow pea flour and T. durum
semolina in pasta processing and also the influence of
different shapes of pasta on product quality and nutritional
profiles. Different levels of substitution—10, 20 and 30 %
of yellow pea flour in noodles was carried out. Results
indicated that noodles with 20 % yellow pea flour had
favorable sensory attributes, protein content, good texture,
yellowness values, reduction in the glucose release and
increased protein digestibility. Shell pasta (Conchiglie),
noodle and vermicelli were extruded with the optimized
20 % pea flour for comparison. Proximate composition
results showed an increase in protein content for all the
samples (*2.5 %) compared to control, which is also
evident in the SDS-PAGE. Noodles retained yellowness,
high sensory scores and good protein digestibility. Conchiglie
pasta had the lowest cooking loss (4.21 %) and a
good firmness. Amylose leach out of pasta samples did not
vary significantly. Scanning electron microscopy studies
revealed that noodles and vermicelli had disrupted network
of starch and protein while Conchiglie had intact network.
Considering nutritional point of view, vermicelli and
Conchiglie pasta shapes had good effects. Both reduced the
glucose release and also there was slower starch
digestibility.