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.