Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

Abstract

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b* and L* values. Quality of pasta developed by different blend ratio of maize, ragi and quinova flours with different levels of CMC, Karaya Gum and dried at different drying temperature and air flow rates were evaluated in terms of L* values (lightness), b* values (yellowness) and Yellowness Index (YI). Results of colour analysis of gluten-free pasta samples indicated a significant effect of flours on L*, b* and YI while drying air temperature have a significant effect on b* values. Pasta samples prepared following optimized formulation 50:25:25 (Maize flour: Ragi, flour: Quinova flour) blend ratio, 5g CMC per 100g of blend ratio, 2.5g Karaya Gum per 100g of blend ratio, 60 0C drying air temperature and 0.78 m/sec. air flow rate provided optimum L*, b* and YI values with overall desirability of 0.545.