Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Abstract

Non-wheat pasta was prepared with pearl millet supplemented with 10–30 % barley flour, 5–15 % whey protein concentrate, 2.5–4 % carboxy methyl cellulose and 27–33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p ≤ 0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P ≤ 0.05) and caused a significant (P ≤ 0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g−1 pearl millet flour (PMF), WPC 12.27 g 100 g−1 PMF, CMC 3.45 g 100 g−1 PMF and water 27.6 mL 100 g−1 ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g−1 pasta (db)