Effect of rice, chickpea flour, and mango peel powder on functional, nutritional, structural, and sensory characteristics of gluten-free pasta

Sahu, H. K. and Rayaguru, K. and Behera, G. and Dash, S. K. and Panda, M. K. and Sudhakara, R. J. (2024) Effect of rice, chickpea flour, and mango peel powder on functional, nutritional, structural, and sensory characteristics of gluten-free pasta. International Food Research Journal (Malaysia), 31. pp. 1226-1239. ISSN 2231 7546

The present work investigated the effect of rice, chickpea flour, mango peel powder, and guar gum addition on nutritional and functional properties of gluten-free pasta. Experiments were conducted to formulate protein-fortified gluten-free pasta using rice and chickpea flour at different proportions (90:10, 80:20, and 70:30) as base flour ingredients. This mixture was incorporated with mango peel powder to enhance the phytonutrients, and guar gum as a binding agent. The three best pasta samples were selected based on the cooking qualities, colour, and overall acceptability of 27 formulations. The optimised proportions of ingredients were estimated to be 80:20 of base flour and mango peel powder, and guar gum to be 10 and 4.5% of base flour. The optimised sample was found to possess 11.36 ± 0.42% protein content, 1.04 ± 0.01% ash content, 154.17 ± 2.42 mg GAE/100 g total phenolic content, 72.53 ± 0.84% radical scavenging activity, and a sensory score of 8.33 ± 0.65 as overall acceptability. The microstructural and FTIR analyses of the novel pasta exhibited a composite starch-protein matrix due to the incorporation of mango peel powder. Therefore, this novel pasta with low-cost ingredients could be commercially viable, and used as a dietetic alternative for people with celiac disease.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(05)%202024/12%20-...

Abstract

The present work investigated the effect of rice, chickpea flour, mango peel powder, and guar gum addition on nutritional and functional properties of gluten-free pasta. Experiments were conducted to formulate protein-fortified gluten-free pasta using rice and chickpea flour at different proportions (90:10, 80:20, and 70:30) as base flour ingredients. This mixture was incorporated with mango peel powder to enhance the phytonutrients, and guar gum as a binding agent. The three best pasta samples were selected based on the cooking qualities, colour, and overall acceptability of 27 formulations. The optimised proportions of ingredients were estimated to be 80:20 of base flour and mango peel powder, and guar gum to be 10 and 4.5% of base flour. The optimised sample was found to possess 11.36 ± 0.42% protein content, 1.04 ± 0.01% ash content, 154.17 ± 2.42 mg GAE/100 g total phenolic content, 72.53 ± 0.84% radical scavenging activity, and a sensory score of 8.33 ± 0.65 as overall acceptability. The microstructural and FTIR analyses of the novel pasta exhibited a composite starch-protein matrix due to the incorporation of mango peel powder. Therefore, this novel pasta with low-cost ingredients could be commercially viable, and used as a dietetic alternative for people with celiac disease.

[error in script]

Item Type:	Article
AGROVOC Term:	pasta
AGROVOC Term:	rice flour
AGROVOC Term:	chickpea flour
AGROVOC Term:	guar gum
AGROVOC Term:	gluten-free foods
AGROVOC Term:	dietetic foods
AGROVOC Term:	food processing
AGROVOC Term:	formulations
AGROVOC Term:	food analysis
AGROVOC Term:	food fortification
Geographical Term:	India
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	05 May 2026 07:53
Last Modified:	05 May 2026 07:53
URI:	http://webagris.upm.edu.my/id/eprint/3339

Actions (login required)

View Item