Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour

Irrespective of the high production of bananas, large quantities are lost due to deficient postharvest handling. The main aim of the present work was to develop gluten‐free brown rice pasta by utilization of unripe banana flour (UBF) and defatted soy flour (DSF). To improve the nutritional value of pasta, UBF was substituted in brown rice flour at the levels of 10% to 50% with 10% DSF. With increasing substitution byUBF, hardness, chewiness values were decreased, which were more pronounced when the substitution was more than 30%. The increasing level of UBF had a positive effect on sensory attributes up to 30% replacement. Fiber and protein content were improved with increasing replacement by UBF compared with wheat‐based control pasta. Based on texture, sensory, proximate, and color analysis, gluten‐free brown rice pasta partially replaced with 30% UBFand 10% DSF were optimized. Novelty impact statement Development of protein and fiber enriched gluten‐free brown rice pasta is possible by utilization of defatted soy flour as source of protein, and green matured banana powder as source of fiber. This will be not only gluten‐free but also nutritionally enriched diet for the celiac disease people as well as for the common peoples too. Utilization of brown rice flour, green matured banana flour, and defatted soy flour will be helpful for the rice, banana, and soybean growers as well as for the rice milling and pasta processing industries.