Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta

High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 days interval. Substitution of wheat flour by multigrain flour in pasta making significantly (p<0.05) increased the water absorption and volume expansion while it significantly (p<0.05) decreased the cooking time. The loss of solids in cooking water increased significantly (p<0.05) with the use of multigrain flour. Color characteristics and overall acceptability scores of multigrain pasta were comparable with pasta made of wheat flour. Cooking quality of pasta was not significantly influenced by the 90 days storage period. Significant (p<0.05) increase in moisture content, water activity and free fatty acid was found during the 90 days storage. However, the changes in quality parameters during storage were well within the limit and in acceptable range.