Development and Evaluation of Physicochemical and Nutritional Properties of Protein Enriched Fortified Pulses Pasta

Pasta is a popular, nutritious and low glycaemic food having global appeal as nutrition supplement.Fortifications of pasta with a variety of proteins increase the nutritional significance of pasta and improve the health condition of the immense majority of health conscious peoples.In present study we developed five samples (C, C1, C2, C3 and C4) of pasta using refined wheat flour and different proportions of pulses (chickpea flour (Cicer arietinum), red lentil flour (Lens culinaris), white lentil flour (Vigna mungo), green gram flour (Vigna radiata) and soy flour (Glycine max).Sample C was prepared as control containing only refined wheat flour (100%), while sample C1 (refined wheat flour 90% and pulses 10%), C2 (refined wheat flour 80% and pulses 20%), C3 (refined wheat flour 70% and pulses 30%) and C4 (refined wheat flour 60% and pulses 40%) were prepared by changing the concentration of refined wheat flour and different pulses.All the five samples were evaluated for the physicochemical properties (moisture content, ash value and texture analysis) nutritional properties (carbohydrate, protein, fiber and fat), cooking time and sensory qualities.A Pulses fortified pasta product was successfully produced and it was observed as the concentration of pulses was increased the cooking time also increased.On the basis of physicochemical & nutritional properties cooking time and sensory qualities, pasta containing refined wheat flour (70%) and pulses (30%) resulted in better quality having more nutritional elements and highest overall acceptability.