Effects of Lentil Powder or Whey Protein Concentrate Addition on the Quality of Sorghum Flour-Based Gluten-Free Pasta

Abstract

sources and evaluate the quality of gluten-free pasta, including its physicochemical, technological, and sensory characteristics. MATERIALS AND METHODS MaterialsSorghum [Sorghum bicolor (L.) Moench, Shandweel-1 variety, season 2019] and yellow corn (corn-178 variety, season 2019) were obtained from the Field Crops Research Institute, Agricultural Research Center, Egypt. Hulled yellow lentil, whey protein concentrate, sweet potato, corn starch, and salt were obtained from local markets in Alexandria, Egypt. All other chemicals were of analytical grades. Methods MillingSorghum and yellow corn grains and hulled yellow lentils were milled using a laboratory mill (IKA-laboratechnic, Janke and Kunkel Type: MFC, Germany), followed by sieving to obtain a fine flour (around 250 microns) and then kept at -18 o C until further analysis. Sweet potato powderThe sweet potato roots were washed, peeled, and cut into thin slices according to the method of Shih et al. (2009). The slices were soaked in 0.05% (w/v) sodium meta-bisulfite for around 20 minutes, to prevent browning. The slices were drained, dried at 50 o C±5 for 18-20 h, milled, and packaged at -18 o C until analysis.