Optimization of Pearl Millet and Carrot based Gluten-free Pasta using Response Surface Methodology

Author: Anitha S., Esther Magdalene Sharon M., Marx Nirmal R. and Mathanghi S.K.

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Abstract

Pasta is a convenient, ready-to-cook extruded product that is consumed worldwide. Usually, pasta is prepared using wheat as a major ingredient comprising gluten. Gluten possesses some allergic behaviour that leads to gluten-related disorders. The present study aims to formulate a Gluten-Free (GF) pasta with pearl millet flour, tapioca flour and carrot powder as significant ingredients. Pearl millet, tapioca and carrot serves as an effective gluten-free alternative, packed with high nutritional value. The development of gluten-free pasta includes the addition of pearl millet flour (PMF) and carrot powder (CP) at different proportions. The developed GF pasta samples were optimized through response surface methodology (RSM) using colour, texture and overall acceptability as responses. Based on the responses the treatment with 12% of carrot powder and 58% of pearl millet resulted in higher sensory scores for colour, texture, and overall acceptability, which were determined to be 8.7, 8.5 and 8.8 respectively. The optimized treatment was found to have the maximum desirability. Thus, the results demonstrate that the optimized gluten-free pasta has higher acceptability, besides its benefit as a gluten-free product.

Keywords

Pasta, gluten-free pasta, millet pasta, optimization, response surface methodology

Conclusion

This study demonstrated that, both PMF and CP affects the sensory attributes like colour and appearance, texture and overall acceptability when different proportion of pearl millet flour and carrot powder were used to formulate the gluten free pasta with standardized amount of tapioca flour and xanthan gum. The optimized product with 58% of PMF and 12% of CP resulted in higher sensory attributes. Addition of tapioca flour and xanthan gum increased the structural stability of the developed gluten-free pasta. People with celiac disease have a serious gluten intolerance and need to eat gluten-free meals to stay well. Other people may have nonceliac gluten sensitivity and find that cutting out gluten reduces gas and bloating. Some individuals choose to follow a gluten-free diet because they believe it to be more healthful. By eliminating the gluten-causing disorder and to maintain a healthy food choice, a gluten-free diet can meet their demands. Commercialization of the product will serve as a healthy alternative for all age group, especially for people with gluten related disorders. Developed gluten-free pasta can satisfy the taste, satiety-oriented dieting and promote healthy aesthetic food habit of consumers.

References

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How to cite this article

Anitha S., Esther Magdalene Sharon M., Marx Nirmal R. and Mathanghi S.K. (2023). Optimization of Pearl Millet and Carrot based Gluten-free Pasta using Response Surface Methodology. Biological Forum – An International Journal, 15(2): 461-466.