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Quality Characteristics of Gluten-Free Pasta Prepared from Two Sorghum Varieties and Some Protein Sources
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Abstract: Blended lentil and WPC powder with sorghum gluten-free pasta enhances pasta quality by decreasing cooking loss and increasing nutritional value. Substituting sorghum flour with lentil or WPC powder significantly affected the sensory evaluation of gluten-free pasta. The addition of lentil powder up to 20% and WPC powder up to 10% were the highest acceptable levels for consumers. Overall, the study indicates that sorghum glutenfree pasta enriched with lentil powder up to 20% is promising as a consumer-acceptable product, a practical and attractive option to improve the quality of gluten-free pasta, and a way to provide the markets with new, varied gluten-free products that meet the diversification of consumers' desires.
Overall, integrating Egyptian sorghum varieties into different bakery products and adding WPC, lentil powder, whey protein isolate and whey protein hydrolysate as high protein sources to gluten-free formulas such as pasta may improve the quality of glutenfree products
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| Publication year |
2023
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
Master Thesis
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