Blended flours Parameters Moisture (% w/w) Color grade Wet gluten (% w/w) Ash (% w/w) Protein  ( % w/w) FN  (sec) Particle size (< 180 µm) PF 14.43 ± 0.42f -.77 ± 0.57a 41.33 ± 0.45c 0.61 ± 0.01b 13.30 ± 0.51d 400 ± 0.00 98.6 ± 0.37 HWF 14.03 ± 0.06f -2.33 ± 0.14a 35.03 ± 0.91e 0.55 ± 0.03a 11.27 ± 0.51e 387 ± 16 99.27 ± 0.35 CF 10.57 ± 0.38c 8.69 ± 0.14f ND 1.23 ± 0.05d 7.43 ± 0.39f 272 ± 8 99.27 ± 0.49 HWF +3VGP 13.63 ± 0.06e -0.56 ± 0.04a 41.8 ± 0.10c 0.64 ± 0.00b 14.20 ± 0.23c 359 ± 6 78.22 ± 0.11 CF +VGP 11.13 ± 0.15d 9.01 ± 0.16f ND 1.25 ± 0.06d 8.81 ± 0.51f 273 ± 8 99.20 ± 0.07 BFP1 +3VGP 10.37 ± 0.15c 1.81 ± 0.08c 37.17 ± 0.35d 0.82 ± 0.03b 11.79 ± 0.25e 296 ± 15 99.55 ± 0.40 BFP2 +3VGP 9.10 ± 0.10b 4.27 ± 0.04d 27.90 ± 0.56f 1.10 ± 0.02c 11.10 ± 0.09e 261 ± 17 77.49 ± 0.94 HWF +6VGP 13.23 ± 0.12e 0.23 ± 0.09b 46.67 ± 0.87a 0.75 ± 0.01b 16.12 ± 0.16b 331 ± 2 97.90 ± 1.45 CF  +6VGP 10.23 ± 0.06c 7.09 ± 0.06e 3.43 ± 0.70h 1.13 ± 0.01c 12.44 ± 0.28d 239 ± 15 64.63 ± 6.42 BFP1 +6VGP 10.50 ± 0.36c 1.95 ± 0.17c 44.03 ± 0.60b 0.90 ± 0.02c 15.85 ± 0.33b 291 ± 5 96.22 ± 5.12 BFP2 +6VGP 9.40 ± 0.10b 4.01 ± 0.04d 34.77 ± 2.08e 1.09 ± 0.04c 14.04 ± 0.17c 277 ± 5 99.53 ± 0.25 CF + 13VGP 8.26 ± 0.38a 9.11 ± 0.04f 16.60 ± 1.32g 1.30 ± 0.06d 19.07 ± 0.10a 232 ± 4 83.68 ± 13

All a-h values are means of triplicate ± SD on dry matter basis means followed by different superscript within the same raw differ significantly (P ≤ 0.05) Where: ND- not detected; PF: Pasta Flour; HWF: Hard Wheat Flour; CF: Corn Flour; VGP: Vital Gluten Powder; BFP1 = 75% HWF + 25% CF; BFP2 = 50% HWF + 50% CF

Table 2: Effects of vital gluten enhancement on physico-chemical quality characteristics of blended flours for pasta production (All values are in dry matter basis).