Effect of Green Gram Semolina (Phaseolus aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta

Split green gram (Phaseolus aureus) was roller milled into semolina and was substituted at 20, 40, 60 and 80% levels in vermicelli making in this study. The ash and protein content increased in blends as the level of green gram semolina (GGS) increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 60% level of GGS. The firmness value increased from 36.20 to 36.80 N with 20–60% GGS in pasta. At 80% level of GGS, the cooking loss and stickiness value were highest (7.8% and 0.80 N), whereas firmness value and overall quality score were lowest (32 N and 27.5/40.0), indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odor making it unacceptable. Hence, 60% GGS was considered optimum in vermicelli. The pasta made with 60% GGS had a protein and dietary fiber contents of 16 and 6%, respectively, with in vitro protein digestibility value of 62%. PRACTICAL APPLICATIONS In India, pasta is becoming very popular and the consumption is increasing. Pasta is generally made from durum semolina, and the protein content is generally around 10–11%. To enrich the nutritive value of pasta, many ingredients are added out of which protein sources occupy an important place. Legumes are added in the powdered form to make high-protein pasta. This study aims at using roller mill for producing semolina from legume and its utilization in high-protein pasta. This offers lot of convenience to pasta industries as legume semolina can be made in large quantity.