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

Abstract

The current study aims to evaluate the impact of replacing sorghum flour (variety Shandweel-1) in gluten-free blends with hulled lentil or whey protein concentrate (WPC) in the presence of yellow corn (variety 178) and sweet potato powder on the quality attributes of gluten-free pasta (included color parameters, cooking quality, and sensory attributes) to fill the gap in gluten-free products. Six gluten-free formulas were prepared with a different level of sorghum flour substitution with lentil or WPC powder. Besides, physical and chemical analyses of sorghum and yellow corn varieties were investigated. Results revealed that weight of 1000 grains, 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 a higher value in protein and ash compared to yellow corn, and there was no significant difference between them in fat value. Substitution of sorghum flour with lentil or WPC powder increased cooking time with increasing substitution level. While, water absorption and cooking loss increased of sorghum pasta with the addition of lentil powder, whereas it decreased with the addition of WPC. Lightness values decreased with increasing the substitution of lentil or whey protein concentrate powder. Redness