Influence of extruded whole wheat flour addition on quality characteristics of pasta

Summary This work aimed to develop the whole wheat (common) flour pasta by incorporation of whole wheat flour modified by extrusion process at various percentages and assess the effect of modified extruded whole wheat flour (EWWF) on quality characteristics of pasta. The whole wheat flour was modified by extruding it at 15% feed moisture, 148 °C extrusion temperature and 434 rpm screw speed through a twin screw extruder. The modified EWWF was added to the whole wheat flour at a 10%–40% substitution level with whole wheat flour for the preparation of pasta and its quality was compared against the semolina pasta and pasta prepared from whole wheat flour. The study characterized the functional, antioxidant properties, in vitro starch and protein digestibility, cooking parameters and colour properties of the EWWF pasta. Extrusion increased the water absorption, water solubility and oil absorption characteristics of EWWF. The total phenolic content (TPC) and total flavonoid content (TFC) of pasta (0%—40%) ranged from 170.07 to 146.04 mg GAE/100 g and 156.00 to 137.60 mg CE/100 g, respectively, compared to the semolina pasta. The antioxidant properties of the EWWF pasta decreased after the incorporation of extruded flour. The pasta prepared with the incorporation of 40% EWWF showed the best cooking properties. The colour of EWWF pasta turned darker compared to semolina pasta. The pasta prepared with the use of EWWF could be utilized as a healthy alternative to the existing pasta in India.