Quality protein maize based pasta supplemented with quinoa, soy and corn starch

Abstract

Non-wheat pasta was prepared with quality protein maize supplemented with 40–80%quinoaflour, 20-60% soy flour and 40-80 % corn starch using response surface methodology (RSM) following central composite design (CCD). Results showed that quinoa flour and corn starch significantly reduced losses in gruel and improved the colour. Soy flour improved the textural attributes i.e. increased breaking stress and decreased stickiness significantly (p=0.0248), though it contributed to slight increase in gruel losses. Based upon the experiments, the optimized level of ingredients was, quinoa flour 40.0 g 100 g-1 quality protein maize flour (QPM), soy flour 60.0 g 100 g-1 QPM and corn starch 40.0 g 100 g-1QPM ingredients premix with 75 % desirability. The developed pasta reported to contain 14.4% protein, 7.6% fat and 75.2% carbohydrate, respectively.