Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta

Effect of particle size and blend composition (wheat semolina: pearl millet flour) on quality of pasta were investigated in this study. Initially, the pasta was prepared from 100% pearl millet flour of different particle sizes (241–780 μm). Observation indicated that it was not possible to make pasta from 100% pearl millet flour as these disintegrated after cooking. Particle sizes of pearl millet flour showed significant effect on nutritional and cooking quality of pearl millet pasta. Pasta from pearl millet flour of particle size 425 μm had least cooking loss, high protein, iron and zinc contents. Further, with increase in the level of pearl millet flour in the blend composition, protein, ash and cooking loss of pasta increased whereas hardness, cohesiveness, springiness, gumminess and chewiness showed decreasing trend. Blend composition (wheat semolina: pearl millet flour) in the ratio of 70:30 was found to be satisfactory for making pasta with desirable quality characteristics like cooking loss (10%), ash content (