Influence of Water solubility Index and Water absorption index of millet pasta

Abstract: An attempt was made to develop a millet based pasta by replacing durum wheat semolina (DWS) with a combination of sorghum flour (SF) and pearl millet flour (PMF) (50:50) at different ratios of blend i.e., 100:0, 75:25, 50:50 and 25:75. The developed millet based pasta from various levels were subjected for water solubility index (WSI) and water absorption index (WAI). It was interesting to record that the as the levels of millets (sorghum flour and pearl millet flour) increased there was notable decrease in the water solubility index. Conversely, the WAI increased significantly as the proportion of millets (sorghum flour and pearl millet flour) increased in the admixture.

Keywords: Water solubility index, Water absorption index, Sorghum flour, pearl millet flour, durum wheat semolina