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The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole-grain durum wheat flour, produced under identical conditions and with commercially available whole-grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25-30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole-grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole-grain durum. Simultaneously, the products had very good sensory quality.

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Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0-20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume flour caused a significant increase in the content of dietary fibre, ash, protein, and essential amino acids, including lysine. The addition of the legume flours changed the colour of the pasta samples. Most suitable colouring component of all the studied legume flours was the red lentil flour. The pasta with 20% addition of red lentil flour had the most intense colouring (DE = 11.31), highest level of consumer acceptance and were characterized by acceptable cooking losses (7.47% d.m.), appropriate weight increase index (2.44), and high firmness.

Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry

Vegetable concentrates and powders can be used in the process of pasta production as natural colouring components. The aim of the work was to investigate the effect of the addition of different vegetable components (powders and concentrates) on the colour, chemical composition, cooking and sensory quality of pasta. Tagliatelle was made from durum semolina substituted with 0%, 2%, 4%, 6% and 8% of beet powder (BP), beet concentrate (BC), carrot powder (CP), carrot concentrate (CC) and kale powder (KP). The addition of concentrates caused a greater change in the colour of the pasta (DE: 12.45-48.01) than the analogous addition of the powders (DE: 6.24-45.31); however, the colour of the products was unstable and less resistant to cooking. The incorporation of the vegetable powders induced a greater increase in the content of ash and total dietary fibre in the pasta than the addition of the concentrates.bc ¼ A bc  dilution=1120 bx ¼ A bx  dilution=750; and expressed in lg g À1 d.m: Carotenoids (car) and chlorophylls (chl a and b) were determined according to the method described by Vegetable components in pasta production A. Sobota et al. AE 0.19 d 23.37 AE 0.20 b 7.59 AE 0.34 b 4.54 AE 0.08 d 1.56 AE 0.09 b 4.98 AE 0.01 c 35.32 AE 0.46 b 19.66 AE 0.25 b 15.66 AE 0.21 a KP 60.91 AE 0.39 d À6.54 AE 0.10 f 18.01 AE 0.30 d 4.97 AE 0.10 c 29.3 AE 0.16 a 6.13 AE 0.06 a 12.45 AE 0.01 a 49.86 AE 0.27 a 35.54 AE 0.05 a 14.32 AE 0.32 b Mean value (n= 3) AE SD. Different letters (a-f) within the same column represent significant difference (P ≤ 0.05). Vegetable components in pasta production A. Sobota et al. ≤ 0.05). Different capital letters for L* a* b* and ΔE in the same row represent significant difference (P ≤ 0.05).