Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta.

Abstract

The current investigation reports the preparation of gluten free pasta from depigmented pearl millet flour blended individually with sodium caseinate (SC) (10 and 20%) and 1:1 combination of sodium caseinate and whey protein concentrate (SCW) (10 and 20%), both treated with and without transglutaminase (TG) enzyme (0.5 and 1.5%). SC addition (at 10 and 20%) maintained the cooking loss (10.38 ± 0.25 and 11.08 ± 1.71) and yellowness (b*) (16.11 ± 0.29 and 15.79 ± 0.32) as like control sample, decreased the water absorption (1.73 ± 0.19 and 1.47 ± 0.04), brightness (L*) (42.10 ± 0.49) (at 20%), pasting properties, and increased the redness (a*) (2.81 ± 0.10 and 3.58 ± 0.16) and sensory attributes (except colour and adhesiveness). The combination of SCW (at 10 and 20%) decreased the cooking loss (6.90 ± 0.00 and 5.99 ± 0.11), water ab sorption (1.92 ± 0.05 and 1.72 ± 0.08), pasting properties and increased L*, a*, b* (46.83 ± 0.45, 2.53 ± 0.09, 17.08 ± 0.20) (at 10%) and sensory attributes (except colour and adhesiveness). TG addition increased the cooking loss, water absoprtion and pasting properties (in all the samples). Protein solubility (%) decreased with increase in the enzyme concentration confirmed with electrophoretic patterns. Moreover, the TG treatment imparts tenderness and chewiness to pasta. Hence, the present combination could be useful for preparation of good quality of gluten free pasta