Enrichment of pasta with different plant proteins

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0–12%), Bengal gram flour (0–20%) and defatted soy flour (0–15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation ( r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.