Chemical and Functional Properties of Pasta Formulated by Blend of Soybean Flour, Wheat Flour and Semolina Flour

Abstract

Pasta has become favorite food among young people, but due to gluten allergy, a few of the people do not like to take it. Current study was aimed to develop a gluten free nutritive pasta by replacing wheat flour with soy flour. Standard methods were applied for sensory analysis and physicochemical (proximate) analysis. Among the various combinations, the newly developed pasta sample containing soy flour in a ratio of 65% was found to be better for its nutritional quality and sensory evaluation. Both of the products; control and newly established pasta have been found highly acceptable according to sensory evaluation. The bulk density, moisture, pH, ash, protein, fat, fiber, carbohydrate, and energy content of newly developed pasta were found to be 0.274kg/m3, 2.5%, 6.7%, 0.75%, 10.7%, 4.0%, 48.25 and 384.4kcal/100g respectively. The significant improvement in color of pasta produced by replacing wheat flour with soy flour was found. Replacement of wheat flour with soy flour reduces the cooking time to 15.42 min and a very little increase in cooking loss 7.4% has been observed as compared to cooking time (15.59 min) and cooking loss (7.30%) of the control pasta. Pasta produced in this study can be a nutraceutical food for the celiac disease as well as an alternative to the wheat pasta.