Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace

Experiments were conducted for the quality evaluation of developed gluten-free protein enriched pasta. The pasta was formulated by taking a different proportion of Pregelatinized broken basmati Rice Flour, freeze-dried Carrot Pomace, and Groundnut Meal in the ratios of T1 (100:0:0::PRF:CP:GM), T2 (97:1:2::PRF:CP:GM), T3 (94:2:4), T4 (91:3:6), T5 (88:4:8), T6 (85:5:10), T7 (82:6:12), and T8 (79:7:14) respectively. Pregelatinized broken basmati rice flour (T1) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for 3 months at ambient conditions (28±2°C). Results revealed that the Lightness (L*) value of gluten-free protein enriched pasta decreased, while a* and b* values increased with the increase in the incorporation level of freeze-dried carrot pomace and groundnut meal to broken basmati rice flour. Also, water activity, bulk density, swelling power (g g-1), water absorption index (g g-1), and cooking time were greatly influenced by the increased incorporation level. There was a significant decrease in cooking time and smoothness of gluten-free protein enriched pasta because of fibre addition. On the other hand, incorporation resulted in little clumpiness and disintegration.