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.