Effect of Different Concentration between Sprouted Millet and Edamame Flour on Physical, Nutritional, and Sensory Properties of Conchiglie Gluten-free Pasta.

Abstract

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product development in nutritional, physical, and sensory properties (5-point hedonic and Check All that Apply (CATA)). The proportion of sprouted-millet and edamame flour are derived in four levels, which are F0 (commercial gluten-free pasta); F1 (75:25), F2 (50:50), and F3 (25:75). The findings revealed higher ratio of edamame contribute to higher protein content (2.34±0.006% to 24.4±0.614%), fat content (0.43±0.025% to 9.91±0.987%), and crude fiber (0.11±0.008% to 3.48±0.121%) with those aspects’ p-value of 0.001. Additionally, the physical properties of the samples changed significantly with higher ratio of edamame such as lower cooking time (12.00±0.07min to 3.50±0.14min), lower lightness (81.08±0.35 to 63.98±1.24), lower hardness (3235.14±555.35N to 879.24±25.46N), and higher cooking loss (3.08±0.024% to 11.3±0.17%) with p-value of 0.001 for cooking time, lightnes, and cooking loss, while p value of 0.004 was obtained for hardness. Lastly, sensory analysis indicated that sample F0 which commercial gluten-free pasta was highly preferable, with linked attributes of yellowness and chewiness.