Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour on the Rheological, Microstructure and Pasta Making Quality

Effect of dehydrated green pea flour (DGPF) and
additives like glycerol mono stearate (GMS), sodium
stearoyl lactylate (SSL) and dry gluten on the rheological
characteristics and pasta making quality made from Indian
Triticum aestivum was studied. 5–10% of amaranth seed
flour was used in the formulation to enhance the protein
and fiber contents of the product. Increase in DGPF from 0
to 30% decreased the maximum consistency values from
550 to 513 FU, whereas the mixing tolerance index values
decreased from 108 to 52 FU. The cooked weight and
cooking loss increased from 320.8 to 332.9 g% and 5.0 to
8.2% respectively and the firmness values decreased from
104 to 75 g. Sensory evaluation of pasta showed that
addition of DGPF above 20% resulted in greenish colour
pasta of mashy texture. Addition of additives improved the
quality of pasta at 30% level as seen in the reduction in the
cooking loss from 8.2 to 5.9%, increase in the firmness
values to 140 g and improvement in the eating quality.
Protein content of pasta improved from 9.56 to 16.57%.
Scanning electron microscopic studies revealed that the
addition of additives in combination helped in the formation
of rupture free structure with a continuous network.