EFFECTS OF LENTIL POWDER OR WHEY PROTEIN CONCENTRATE ADDITION ON THE QUALITY OF SORGHUM FLOUR-BASED GLUTEN-FREE PASTA

Elzaafrany, Enas; Omran, Azza; Ziena, Hamid; Rozan, Mahmoud

doi:10.21608/jaesj.2023.196003.1066

EFFECTS OF LENTIL POWDER OR WHEY PROTEIN CONCENTRATE ADDITION ON THE QUALITY OF SORGHUM FLOUR-BASED GLUTEN-FREE PASTA

Document Type : Full research articles

Authors

¹ Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

² Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhour University, Behera, Egypt

³ Department of Food Science and Technology, Faculty of Agriculture, Damanhour University, Alabbaadiya campus &amp;ndash; Cairo Alex agricultural road - Damanhour &amp;ndash; Elbeheira Governorate P.O. Box 59 Egypt -Fax - (045) 3282623/

10.21608/jaesj.2023.196003.1066

Abstract

Due to the need for and importance of gluten-free products for celiac disease patients, the current study aims to estimate the effect of the substitution of sorghum flour (Shandweel-1) in gluten-free blends with lentil or whey protein concentrate (WPC) in the presence of yellow corn-178 and sweet potato powder on gluten-free pasta quality. Seven gluten-free formulas were prepared with different substitution level of sorghum flour with lentil flour or WPC. Weight of 1000 grain, density and hectoliter values were significantly different between Shandweel-1 and yellow corn grains, the lightness of Shandweel-1 grain was higher than yellow corn. Shandweel-1 contains higher value in protein and ash compared to yellow corn and no significant difference was between them in fat value. Substitution of sorghum flour with lentil or WPC powder increased cooking time with increasing substitution level. While, cooking loss and water absorption for sorghum pasta increased with the addition of lentil powder, whereas it decreased with the addition of WPC. Lightness values decreased with increasing lentil or whey protein concentrate powder substitution. Redness and yellowness values decreased with substitution of WPC, while they increased with increasing levels of hulled lentil powder substitution. In terms of sensory attribute parameters, the best ratio applied was sorghum pasta substituted with lentil powder at 20%. Sorghum pasta enriched with lentil powder is promising as a consumer-acceptable product, a practical and attractive option to improve the quality of gluten-free pasta and provide the industry with new diversified gluten-free products that meet the diversification of consumers' desires.

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