Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation (original) (raw)
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LWT - Food Science and Technology
In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba:wheat protein from 0:100 to 100:0 (g/g) in pasta enlarged its protein network at the microscopic scale and linearly diluted the covalently linked gluten network of wheat pasta by weakly linked proteins. A concomitant linear increase in the cooking loss (up to 2.6 fold), a decrease in resilience (up to 1.4 fold) and an increase of the in-vitro protein digestion (up to 25%) were observed in pasta. The increase in drying temperature (90°C vs. 55°C) promoted the covalent aggregation of proteins in all pasta, but was more efficient in legume pasta, enhancing their resilience and reducing their cooking loss, without altering the degree of protein hydrolysis. This was partly explained by the reduction in trypsin inhibitory activity in all legume pasta dried at 90°C. Interestingly, scores for sensory attributes such as liking attributed to pasta containing 80% faba-protein were close to scores given to a commercial whole wheat pasta. Pasta made exclusively from faba dried at 55°C or 90°C tended to be liked more than their commercial gluten-free counterparts.
Food & function, 2017
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba b...
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2012
Pasta is a popular carbohydrate based food because of its low glycaemic index (GI) and ease of preparation, its low GI can be attributed to its specific structure. Effects of fortification of pasta with the combination of chickpea flourand defatted soy flour at different levels were assessed on the nutritional, sensory and cooking quality of the pasta. The fortification of durum wheat semolina was done by the combination of chickpea flour and defatted soy flour at levels (0,0)% containing only semolina as control, (10,6)%, (14,10)%, (18,14)% respectively. A novel legume fortified pasta product was successfully produced and it was observed as the concentration of legumes was increased the cooking time also increased. The cooking quality of the pasta was enhanced by steaming. On the basis of cooking and sensory quality, pasta containing 14% chickpea flour and 10% defatted soy flour resulted in better quality and nutritious pasta.
LWT - Food Science and Technology, 2014
This study evaluated selected properties of precooked pasta products enriched with white bean, yellow pea and lentil. Precooked spaghetti-type pasta was processed using a modified single-screw extrusioncooker, TS-45 (Polish design), with L:D ¼ 16:1 at a temperature range of 75e98 C. The base raw material was common wheat flour enriched with different legume flour at the level of 10, 20, 30 and 40 g/100 g. Physical properties including the specific mechanical energy (SME), the expansion ratio, water holding capacity (WHC), cooking losses, water absorption index (WAI), water solubility index (WSI), the hardness, color of dry pasta products and quality attributes of ready to eat reconstituted pasta, like hydration time, firmness, chewiness, color and sensory characteristics were evaluated. Microstructure of the surface and cross-section of the enriched pasta were examined with scanning electron microscope. Obtained results showed that precooked pasta products enriched with legume flour up to 30 g/100 g had very good physical and sensory properties, including the firm texture, and the compact internal structure.
Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)
Food Chemistry, 2010
The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80°C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity, colour change, firmness and total phenolic and furosine contents were measured. The cooking time and water absorption were diminished in spaghetti pasta with added common bean flour; cooking loss increased and firmness decreased as a function of the bean flour percentage. A linear relationship between colour change and common bean flour content in pasta was found. Increases of furosine and phenolic contents in pasta with the addition of bean flour were observed.
Pasta is a nutritionally unbalanced food, due to its low fat and fiber and low value of its protein. It is considered an adequate vehicle for food supplementation with minerals, proteins and other healthy components such as bioactive compounds present in common beans. The effect of composite pasta (wheat-common bean; 30 % w/w) on the cooking quality (optimal cooking time, cooking loss, weight loss, firmness, color), total phenolic content, antioxidant capacity by DPPH and ORAC assays and phenolic acid profile was investigated. According to the quality parameters, pasta added with bean flour was less hard with respect to the pasta made from durum wheat. The total phenolic content and antioxidant capacity by DPPH and ORAC assays were higher in the pasta with common bean flour than in the pasta control. Also, more phenolic acids were identified in cooked pasta containing common bean flour as analyzed by HPLC.
Pasta: Raw materials, processing and quality improvement
The Pharma Innovation, 2021
Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer's disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.
European Food Research and Technology, 2015
This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
Foods
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to...
Journal of Food Science and Technology, 2012
Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.