Chickpea Milk Essay

5. Sensory Test

Sensory test is the test to evaluate the different between the control pasta and the fortified pasta with chickpea flour. Based on the evaluation result form several studies, 5 to 10% of substitution level are showed no much significant different in term of colour, texture and flavour with control pasta. In addition, this range is the most acceptance level by the consumer.

6. Nutritional value

Chickpea pasta also have high nutritional value in mineral and fat where 25% chickpea flour has a significantly lower glycaemic index and a higher mineral content than durum wheat pasta. Legumes are characterized by high contents of minerals, which depend on the species and cultivar and also on the characteristics of the soil where the plants are grown. The presence of non digestible constituents of chickpea flour is one of the factor making digestible starch slowly digest and low in starch hydrolysis. It includes resistant starch, oligosaccharide, polyphenols and lectins. The total starch level in chickpea indicates a dilution effect by the lesser starch content (Esmat, 2010). The final product of chickpea

In addition, it is also will kneads the dough into homogeneous, controls the rate of production and influences the overall quality of pasta product. According to Wood (2008), pasta production should be below 30% of chickpeas flour fortification. This is because, fortification made the dough particles increasingly sticky and aggregate more during mixing thus made extrusion process increasingly difficult. Studies stated that reducing the amount of water added during mixing could improve extrudability to some extent. Extrusion barrels are equipped with a water cooling jacket to dissipate the heat generated during the extrusion process. The cooling jacket also helps to maintain a constant extrusion temperature, which should be approximately 51°C. If the dough is too hot (above 74°C) the pasta will be