Physio-Chemical and Sensory Characteristics of Pasta Fortified With Chickpea Flour and Defatted Soy Flour

Abstract

Pasta is a popular carbohydrate based food because of its low glycaemic index (GI) and ease of preparation, its low GI can be attributed to its specific structure. Effects of fortification of pasta with the combination of chickpea flourand defatted soy flour at different levels were assessed on the nutritional, sensory and cooking quality of the pasta. The fortification of durum wheat semolina was done by the combination of chickpea flour and defatted soy flour at levels (0,0)% containing only semolina as control, (10,6)%, (14,10)%, (18,14)% respectively. A novel legume fortified pasta product was successfully produced and it was observed as the concentration of legumes was increased the cooking time also increased. The cooking quality of the pasta was enhanced by steaming. On the basis of cooking and sensory quality, pasta containing 14% chickpea flour and 10% defatted soy flour resulted in better quality and nutritious pasta.